Ingredients
250g unsalted butter, chopped, at room temperature
¾ cup icing sugar mixture
2 teaspoons vanilla extract
1 egg yolk
2 ½ cups plain flour
2 cups Dark Choc Melts (330g)
2 tablespoons vegetable oil
FILLING
150g raspberry-flavoured marshmallows (pink)
3 teaspoons milk
Method
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Line three large oven trays with baking paper.
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Beat butter, sugar and vanilla in the large bowl of an electric mixer until pale and creamy. Beat in yolk. Add flour. Stir with a wooden spoon until mixture comes together.
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Turn out onto a lightly floured bench. Knead gently until smooth. Divide in half. Flatten each into a disk shape. Wrap in plastic wrap. Refrigerate for 15 minutes.
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Roll out one portion at a time, between two sheets of baking paper until 5mm thick. 5 Using a 5 ½cm round cutter, cut out shapes, re-rolling dough until it is used. Place about 2cm apart, on prepared trays.
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Cook two trays at a time, in a moderately slow oven (160C), swapping halfway, for about 8 to 10 minutes, or until edges are light golden. Remove. Cool on trays. Repeat with remaining tray.
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To make filling, stir marshmallows and milk in a small saucepan over a medium to low heat for about 7 minutes, or until melted. Remove. Cool for 5 minutes.
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Place a teaspoonful of filling in the centre of one cookie (do not spread it). Place another cookie on top. Gently press together. Stand until set. Repeat with remaining cookies and filling.
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Place Choc Melts and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.
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Working with one cookie sandwich at a time, use two forks to dip into chocolate, turning to coat completely. Lift out, allowing excess chocolate to drip away. Transfer to a tray lined with baking paper. Stand at room temperature for about 1 hour, or until set. Serve.
