Marshmallow Fluff and Hot Chocolate Biscuits

These biscuits are more like muddy puddles than the neat and tidy Viennese whirls the mixture is based on, but they are delicious and easy. Perfect to get everyone out of a grump if you have one of those days. Change the syrup element to change the flavour of the fluff.


For the Fluff

2 egg whites

40 ml water

80g caster sugar

1/2 tsp cream of tartar

120g honey / corn syrup or maple syrup

For the Biscuits

80g Stork or softened, unsalted butter

20g hot chocolate powder

40g icing sugar

80g plain flour

1tbsp milk


To Make the Fluff

Use an electric whisk to beat the eggs and cream of tartar until stiff peaks form.

Heat the sugar, syrup and water in a pan until boiling. Boil for 7 minutes, stirring all the time. It will become thick and syrupy.

Add the hot syrup to the whisked egg whites and whisk again on high until the mixture is smooth and bouncy. This will take a little while as the hot liquid will destabilise the egg whites to start with.

For the Biscuits

Mix together butter and icing sugar.

Add the cocoa powder and flour. Mix until smooth.

Add the milk and stir until you have a thick batter. Remember, this Viennese-style biscuit mix would traditionally have been piped, so this won't look like a traditional biscuit dough that you can roll out.

Use a teaspoon to splat dollops of the mixture onto a baking tray lined with greaseproof paper. The biscuits will spread and flatter in the oven, so leave

some space between each one.

Bake at 180° for 10 minutes. Allow to cool on their baking tray.

When cold, use the marshmallow fluff as a sandwich layer between two of the biscuits.

Happy baking x

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