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
150g raspberry-flavoured marshmallows (pink)
3 teaspoons milk
Line three large oven trays with baking paper.
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.
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.
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.
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.
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.
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.
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.
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.