Serves 15
Ingredients
120g soft butter
200g caster sugar
1 large egg
1 tsp vanilla extract
300g plain flour
pinch salt
1/2 teaspoon baking powder
15 large marshmallows
200g Moran’s Sling Shot Gin jam
500g melted dark chocolate
Method
For the biscuits, in a bowl cream the butter and sugar together until soft and pale in colour.
To this add the egg and vanilla and mix.
Sieve the flour, salt and baking powder and add to the above mix.
Continue to mix until a dough is reached. Form a ball with your hands and roll on a lightly floured
work surface to about 5mm thick.
Using a 7cm round cutter cut out 30 discs. Place these on two baking trays lined with parchment
paper. These will spread while baking so leave some room between them.
They go into a preheated oven set at 180C / 160C fan and bake for 8-10 minutes or until golden
brown.
While these are baking take the large marshmallows and use a rolling pin to flatten out as best you
can.
Once the cookies are baked, remove and allow to cool on a wire rack.
Assembly
Spread some of the Moran’s Rhubarb & Sling Shot Gin Jam on the base of each cookie and
sandwich together with the marshmallow in the center.
Put in the fridge to firm up for 30 minutes.
In a bowl over a pot of gently simmering water, slowly melt the chocolate until soft and shiny. (Use
a good quality 60% plus chocolate)
Carefully dip the cookies in the melted chocolate and using a fork you can turn it over to cover the
sides. Repeat with all of the cookies.
Place on a lined baking sheet to firm up and simply
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