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Stacey’s Sparkly Chocolate Sandwich Cookies

Dusted with edible silver glitter powder, these dark chocolate crackle biscuits look very glamorous. Sandwiched with a creamy marshmallow-fluff filling, they’re delicious with a glass of very cold milk.

Makes: 24 pairs

Hands-on time: 1 hour, 30 minutes

Baking time: 10 minutes

Skill level: Needs some skill

 

For the chocolate biscuits:

145g unsalted butter, softened

300g caster sugar

1 medium egg, at room temperature

190g plain flour

75g cocoa powder

1 teaspoon bicarbonate of soda

¼ teaspoon salt

Edible silver glitter dust

 

For the marshmallow-fluff filling:

60ml water

105g granulated sugar

170g golden syrup, or light corn syrup

2 medium egg whites, at room temperature

¼ teaspoon cream of tartar

A good pinch of salt

1 teaspoon vanilla bean paste

 

You will also need:

2 baking sheets, lined with baking paper

Electric stand mixer

Sugar thermometer

Pastry brush

Large disposable piping bag

Step 1 – Heat your oven to 190°C/170°C fan/375°F/Gas 5.

Step 2 – Make the biscuit mixture: put the butter into the stand-mixer bowl and beat for a minute until creamy. Add the caster sugar and beat thoroughly for about 5 minutes, or until very fluffy, then scrape down the sides of the bowl to make sure all the mixture is incorporated.

Step 3 – Break the egg into the bowl and beat well until thoroughly combined. Scrape down the sides of the bowl again.

Step 4 – Sift the flour, cocoa powder, bicarbonate of soda and salt into another bowl, then (on a low speed) gradually add to the mixture to make a stiff dough.

Step 5 – Divide the dough into 48 portions. The easiest way to do this is to weigh out amounts of exactly 15g. Shape each into a neat ball and space out on the lined baking sheets to allow for expansion.

Step 6 – Tip the edible silver glitter dust into a saucer. Dip the base of a flat-bottomed glass into the glitter then press it down on each dough ball to flatten. Note: if you prefer, you can replace the glitter dust with sifted icing sugar.

Step 7 – Bake the biscuits in the pre-heated oven for 9-10 minutes, until they are just firm on top and no longer look damp along the cracks. Leave on the baking sheets for 5-7 minutes to cool and firm up then transfer to a wire rack and leave until cold.

Step 8 – Meanwhile, make the marshmallow fluff: put the water, granulated sugar and syrup into a heavy-based small pan with deep sides (the mixture will foam up). Place over a low heat and stir frequently until the sugar has completely melted. Brush down the sides of the pan with a wet pastry brush if it gets sticky with sugar crystals. Once the sugar has melted, turn up the heat until it reaches 116°C/240°F on the sugar thermometer (don’t let it boil over).

Step 9 – Meanwhile, put the egg whites and cream of tartar into the stand-mixer bowl and whisk on a slow speed until foamy. Once the sugar syrup has reached the correct temperature, remove the pan from the heat, turn up the speed of the mixer to its highest setting and pour the syrup onto the egg whites in a steady stream – aim for the centre of the bowl not the sides. Keep whisking for about 8-10 minutes until you have a very thick, fluffy and glossy marshmallow mixture at room temperature. Finally, beat in the salt and vanilla paste.

Step 10 – Transfer the marshmallow fluff to a large piping bag and pipe a generous amount onto the underside of 24 biscuits, then place the remaining half of biscuits on top to make 24 neatly sandwiched cookies.