250 unsalted butter, chopped, softened
¾ cup brown sugar
⅔ cup caster sugar
2 egg yolks
2 cups plain flour
½ cup baking cocoa powder
1 tsp baking powder
1 tsp ground ginger
150 g pink and white marshmallows
80 g white chocolate, finely chopped
½ cup hundreds and thousands
- Preheat oven to 160°C. Line 2 oven trays with baking paper. Put 200g of the butter and sugars in the bowl of an electric mixer and beat with paddle attachment on medium for 5 minutes or until light and creamy. Add eggs and egg yolks, then beat until combined.
- Sift flour, cocoa, baking powder and ginger over butter mixture, then fold until a stiff dough forms. Divide dough into 24 pieces and use your hands to roll each into a ball. Arrange balls 7cm apart on prepared trays and bake for 20 minutes or until firm. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
- Put marshmallows and remaining butter in a small saucepan over a low heat and cook, stirring until melted.
- Remove pan from heat, add chocolate and beat until smooth. Set aside for 5 minutes or until cool.
- Spread 1 heaped tablespoonful of the marshmallow mixture onto flat side of 1 biscuit, then sandwich with a second biscuit. Repeat with remaining marshmallow mixture and biscuits.
- Spread hundreds and thousands on a plate, then roll edges of each pie to coat. Serve.