It'll leave you wanting smore.
For the chocolate biscuits, put the chopped dark chocolate into a bowl and bain-marie it until it is smooth. Once it’s melted remove it from the stove.
In a separate bowl beat butter and sugar for 2 minutes. Add eggs, vanilla and the cooled chocolate. Add sifted flour, cocoa, baking powder into the wet mix and finally mix the cocoa nibs. Refrigerate the dough for 30 minutes. Preheat the fan oven to 180°C.
Divide the dough into 48 biscuits, rolled them in the crushed malt biscuits and cook them for 8-10 minutes (the surface has to crack a bit).
For the malt biscuits, whisk sugar and butter and add malt. Add eggs and whisk. Add sifted dry ingredients. Put the dough in the fridge for 30 minutes.
Preheat the fan oven to 180°C. Shape the dough into cookies and cook them for 8-10 minutes. Cool them and then crush them in a plastic bag.
For the marshmallow meringue, put water, 1 1/2 cup of sugar, cream of tartar in a pan over low heat and bring it to boil until it looks like a syrup (don’t mix it).
Whisk on high speed the eggs and once they are fluffy add 1/2 cup of sugar. Slowly add the melted sugar and whisk it for a 5 minutes.
To assemble, on 24 biscuits add the melted chocolate and on the other 24 biscuits spread some marshmallow meringue. Sandwich them and blowtorch the marshmallow meringue between the cookies.
This recipe has not been edited or tested by the Bake Off Food Department.
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