Elegant Chocolate Marshmallow Biscuits with Gold Leaf

Chocolate Marshmallow Biscuits with Gold Leaf

Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min

Inactive Prep Time: 5 min

Cook Time: 10 min

Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour

• 1/2 cup (112.5grams/3.97oz) white sugar

• 1/2 teaspoon salt

• 3/4 teaspoon baking powder

• 3/8 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 12 tablespoons (170grams/ 6 oz) unsalted butter

• 3 eggs, whisked together

• Homemade marshmallows, recipe follows

• Chocolate glaze, recipe follows

• 1 sheet of Gold leaf to decorate and gold lustre dust to sprinkle

Step 1 - In a mixer with the paddle attachment, blend the dry ingredients.

Step 2 - On low speed, add the butter and mix until sandy.

Step 3 - Add the eggs and mix until combine.

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Step 4 - Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.

Step 5 - When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

Step 6 - Preheat the oven to 375 degrees F.

Step 7 - Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

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Step 8 - Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

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Step 9 - Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

Step 10 - Line a cookie sheet with parchment or silicon mat.

Step 11 - One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

Step 12 - Lift out with a fork and let excess chocolate drip back into the bowl. With tweezers, tear off small pieces of the gold leaf and adhere to the chocolate while still wet.

Step 13 - Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Step 14 - Once totally set, dust the top of the biscuits with gold lustre dust.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:

• 1/4 cup water

• 1/4 cup light corn syrup

• 3/4 cup (168.76 grams/5.95oz) sugar

• 1 tablespoon powdered gelatin and 2 tablespoons cold water or 1 sheet leaf gelatine and a small bowl of cold water

• 2 egg whites , room temperature

• 1/4 teaspoon pure vanilla extract

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Step 1 - In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

Step 2 - Sprinkle the powdered gelatin over the cold water and let dissolve or soak. Or if using leaf gelatine, soak in a small bowl of cold water until soft.

Step 3 - Remove the syrup from the heat, add the gelatin, and mix.

Step 4 - Whip the whites until soft peaks form and pour the syrup into the whites.

Step 5 - Add the vanilla and continue whipping until stiff.

Step 6 - Transfer to a pastry bag.

Chocolate glaze:

• 12 ounces/360grams semisweet chocolate

• 2 ounces/60g cocoa butter or vegetable oil

Step 1 - Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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