Chocolate Wheels with Marshmallow

• butter↗100g g

  soft

• icing sugar↗75g g
• egg yolk↗1
• vanilla extract↗1 tsp tsp
• milk↗2 tbsp tbsp
• plain flour↗200g g
• marshmallow fluffy mass↗213g g
• raspberry jam↗75g g
• chocolate↗300g g

  finely chopped

Step-by-step instructions

1. 1

   Before you start baking, free up space in the freezer for a cookie tray. Now make the cookies. Place the butter and icing sugar in a large bowl, cream with a wooden spoon, then beat until smooth. Add the yolk, vanilla, milk, flour and a pinch of salt, and mix again. Turn out onto a work surface and briefly knead until the dough is uniform. Wrap in cling film, form a disc and chill for 20 minutes.

2. 2

   Preheat the oven to 180 °C/160 °C convection/gas 4 and line two trays with parchment paper. Lightly flour the surface, roll out the dough to about ½ cm thick. Use a 6 cm cutter to cut as many discs as possible, then roll the scraps again to cut more – you should end up with about 30 pieces total. Place them on the trays and bake 10‑12 minutes, swapping trays halfway through. Cool on a rack.

3. 3

   Flip all the cookies so the base is up. Transfer the marshmallow to a pastry bag with a round tip. On half of the cookies place 1 tsp jam in the centre, leaving a rim so it doesn’t run out when assembled. On the other half add a generous dollop of marshmallow. Sandwich the cookies together, then freeze for 30 minutes to set.

4. 4

   Melt two‑thirds of the chocolate in short bursts in the microwave or a bain‑marie, then add the remaining chocolate and stir until fully melted. Remove the tray from the freezer and set up a cooling rack over a drip tray for the chocolate. Dip each sandwich fully into the chocolate, then place on the rack to set. Eat within 3 days.