Made with marshmallow fondant and white chocolate ganache, this is a must have for morning tea.
Cream together butter and sugar; add eggs and vanilla essence then flour and 3 tbsp chai powder. Bring together to form a dough and roll out. Cut out 12 rounds and 12 rounds with a star in the centre cutter out. Sprinkle with little chai and bake at 180’c for 8-10 minutes.
For marshmallow fondant, boil sugar, glucose and water until it reaches 245’f or 120’c. Whip egg whites until soft peaks form then pour in syrup. Whip for about 5 minutes. Add icing sugar slowly then turn out and keep adding until no longer sticky. Wrap and refrigerate.
To make ganache, warm cream and chocolate in the microwave at a low power in 30 second intervals. Then chill.
Roll out Marshmallow fondant and cut out circles and stick on one biscuit with ganache. Drizzle ganache on half the biscuits and stick biscuits together with ganache and fondant
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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