Our equivalent of American S’mores. Digestive Biscuit, pillowy soft marshmallow, covered in a thin layer of dark chocolate to satisfy all sorts of cravings! I have adapted this recipe from Paul Hollywood’s Great British Bake Off technical challenge. These are at least triple the size of the regular tarboosh but let’s face it, when did we stop at just one?
- 350 g (2 cups) Dark Chocolate
For the Biscuits:
- 35 g (1/4 cup) Whole Wheat Flour
- 35 g (1/4 cup) Plain Flour
- 1/2 teaspoon Baking Powder
- 2 tablespoons Granulated Sugar
- 2 tablespoons Butter, unsalted and cubed
- Pinch of Salt
- 3 tablespoons Milk, whole fat
For the Marshmallows:
- 90 g (3) Egg Whites
- 120 g (1 cup) Granulated Sugar
- 6 teaspoons of golden syrup (or light corn syrup or maple syrup or honey)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pure Vanilla Extract
1. Preheat the oven to 160 C or 325 F.
2. Melt the dark chocolate in a bowl set over Bain-Marie at low heat, making sure the bottom of the bowl does not touch the water. Then leave the chocolate aside to cool enough before using it.
3. Make the biscuits, by putting all the dry ingredients into a bowl and rub in the butter with your finger. Add the milk one tablespoon at a time and bring the dough together to form a smooth ball.
4. Roll out the dough between two baking parchment papers to about 5mm (1/4 inch) thick.
5. If you’re using silicone baking mould hemispheres of about ~6 cm, cut out six circles with a 6.5cm/3in round cutter. Otherwise, feel free to free-form!
6. Place the cut shapes on a baking tray lined with parchment papers and chill in the fridge for 10 minutes. This will ensure that the biscuit will not spread or shrink in the hot oven.
7. Coat the inside of the moulds with 1 tablespoon of the melted chocolate each and let them set at room temperature as the chocolate will lose its shine in the fridge. Skip this step if you’re not using a mold.
8. Bake the biscuits for 10 minutes then transfer them to a cooling rack.
9. Once the biscuits are cool, thinly coat them from both sides with the melted chocolate and set aside onto a baking parchment.
10. Meanwhile, prepare the marshmallow filling by placing all ingredients into a bowl over Bain-Marie and whisking at high speed for 6-8 minutes until you get stiff peaks.
11. Spoon the marshmallow filling into a piping bag and fill the chocolate-coated cavities to the rim if you’re using a mould. If not, pipe the filling on top of the biscuits coated with chocolate.
12. Cover the marshmallow filling with a thing layer of chocolate and place the biscuit on top. Make sure you press enough for the biscuit to seal with the chocolate sphere inside the mould and place the mould in the fridge for at least 30 minutes to help the chocolate seal set. If you’re not using moulds, spoon about one tablespoon of chocolate on top of the marshmallow filling and use the back of a spoon to cover the filling completely then leave to cool at room temperature before enjoying!
13. Very carefully remove the completed teacakes from the mould and enjoy!