These delicious biscuits can be eaten as they are or you can fill them with a thin layer of buttercream icing to make them sandwich biscuits. Even better, fill them with gorgeous gooey marshmallow fluff — kids just can’t get enough of them! They can be stored in an airtight container for a few days. Makes 12 if sandwiched together or 24 if not. 

Method: 

• Preheat the oven to 190°C (170°C fan)
• Mix butter and sugar together until light and fluffy — around 4-5 mins on high speed in a mixer. Stop the mixer and scrape down the sides of the bowl a couple of times during mixing
• Add the egg and mix into the fluffy buttery sugar mixture.
• Sift the cocoa powder, flour, bicarbonate of soda and salt into a bowl and add to the wet mixture in two halves mixing slowly after each addition. Do not over mix. Stop as soon as the flour is incorporated
• Spoon 20g portions onto trays lined with parchment, and roll each one into a ball.
• Put some caster sugar in a bowl and dip a flat-bottomed glass into it. Push the glass onto each ball to flatten it to around 2cm. If you fancy, use a little silver or gold glitter to make these sparkle!
• Bake for 9 minutes then cool on a wire rack. They’ll be delicious as they are but read on for how to make the gorgeous vanilla fluff.
• To make the (optional) marshmallow fluff (if you do we recommend that you first watch Stacey’s how-to video)
• Put the water, glucose syrup and granulated sugar into a pan on a medium heat and stir gently to combine.
• Put on the lid and turn the temperature up to medium high
• Bring the sugar mixture to the boil with the lid on and keep the lid on for a couple of minutes. This allows the steam to clean the sides of the pan and ensures the sugar doesn’t crystallise.
• Remove the lid carefully and continue to boil the sugar for around 7-10minutes until it reaches 116°C/240°F on a sugar thermometer.
• At the same time and using a stand mixer with a whisk attachment, start whisking the egg whites, pinch of salt and cream of tartar on a low speed and keep them in a the foamy stage (this is important as it really helps to volumise the eggs quickly when you pour in the sugar syrup)
• As soon as the sugar reaches 116°C/240°F carefully pour it directly into the egg whites while at the same time taking the speed of your mixer up to high.
• Whisk on high speed for around 6 minutes at which point the mixture will look super thick. Now add your vanilla bean paste and whisk to combine.
• The fluff is now ready to add further flavours if you choose to.
• Use a spatula to help spoon the mixture into piping bags and use straight away or pipe into jars. Store in the fridge until you want to use it.
• To assemble the cookies, spread half of them with a large ice scoop of marshmallow fluff and top with a second cookie.

Find Stacey’s recipe for marshmallow fluff on her YouTube channel, Stacey Dee’s Kitchen.

Recipe first published in The JC November 30 2017