The Great Australian Bake Off

This incredible flavour combination incudes dark chocolate and homemade marshmallow.


  • 6 fresh peaches

  • ¾ cup caster sugar

  • ½ cup water

  • 60mls bourbon

  • Ganache

  • 500g dark chocolate 70% melts

  • 200g unsalted butter

  • Cookie

  • 125g unsalted butter room temp

  • 200g brown sugar

  • 300g plain flour

  • 1 tsp baking powder

  • 2 eggs

  • Marshmallow

  • 2 tbs gelatine powder

  • 1½ cups boiling water

  • 3 cups caster sugar


  • 1.

    Preheat oven to 180C

  • 2.

    Peel and slice peaches add to saucepan with sugar and water and boil, add bourbon and simmer til jam consistency

  • 3.

    Cream butter and sugar til light and fluffy, add flour and baking powder, mix well. Add eggs and mix til combined. Refrigerate to firm dough up. Roll out to 3mm thick and cut out biscuits with 5cm fluted cookie cutter and bake for 15 minutes.

  • 4.

    Make marshmallow by combining gelatine and hot water and add to sugar and whisk til thick and glossy aprox 10 minutes

  • 5.

    Melt chocolate and butter and reserve to coat cookies

  • 6.

    Allow cookies to cool completely before assembly. To assemble pipe small rounds of marshmallow on edge of cookie and fill centre with jam, top with another cookie and refrigerate for 5 minutes. Remove and pour chocolate ganache over cookie. Put back in fridge for 5 minutes or until completely set and repeat on other side of cookie. Put back in fridge til chocolate is set. Remove from fridge and serve.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 365kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 57g
  • Sugar 46g
  • Sodium 24mg

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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