This incredible flavour combination incudes dark chocolate and homemade marshmallow.
Preheat oven to 180C
Peel and slice peaches add to saucepan with sugar and water and boil, add bourbon and simmer til jam consistency
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.
Make marshmallow by combining gelatine and hot water and add to sugar and whisk til thick and glossy aprox 10 minutes
Melt chocolate and butter and reserve to coat cookies
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 analysis per serving (28 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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