Minty Royals

Have any of you guys ever tried Royals from Arnotts? A biscuit base topped with fluffy marshmallow & covered in chocolate... well you should coz they're absolutely gorgeous!!

Since I'm always in the mood for a challenge, I decided not only to replicate these little chocolate goodies but I also attempted to make marshmallow for the very first time!! I thought it would be really difficult and didn't really know where to start to be honest but after scrounging around the web a little it was easy enough for me to find a recipe from the Martha Stewart website.

Without further ado, I present you with my rendition of the Royal...

Minty Royals
1 quantity marshmallow
1/3 quantity of the biscuit base
100g Lindt Mint Intense
Coloured sugar (Optional)

Marshmallow
2 1/2 tsp gelatin
1/3 cup cold water (gelatin)
1/4 cup water (syrup)
1 cup sugar

In the bowl of an electric mixer, sprinkle gelatin over the water and let stand until the gelatin softens (should be about 5 mins)

In a small saucepan, combine the other quantity of water with sugar and stir on medium-high heat until all the sugar is dissolved. Stop stirring once the sugar is dissolved (otherwise it'll crystallize into a sugary mass instead of being a nice thick syrup). Brush the sides of the pan down with cold water to dissolve any sugar crystals which might have splattered up onto the sides. Boil the sugar until it reaches the soft ball stage (115^oC). Remove syrup from heat.

Pour the syrup into the gelatin and hand whisk to dissolve the gelatin into the syrup.

Next, beat the mixture using the whisk attachment until soft peaks form (should look like meringue).

Use immediately by either pouring into a greased tray or transfer into a piping bag fitted with a nozzle (nozzle size depends on how big you want your marshmallows!)

Biscuit Base
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Sift the flour, baking powder & salt into a bowl.

Beat the butter and sugar until light and fluffy, then beat in the egg and vanilla.

Add the dry ingredients to the butter mixture and mix until just combined. Lay out a sheet of plastic wrap and place the dough into the centre. Shape dough into a log and wrap with the plastic.

Chill in the fridge until dough is nice and firm (about 4 hours) or you can cheat like me and put it in the freezer for about 30 mins. (The dough can be made in advance and left in the freezer for 3-4 weeks. For convenience, divide the dough into smaller portions and wrap individually before freezing. To use, remove plastic wrap and place in microwave for about 10-20 sec to defrost. NB do not over microwave or it'll become too soft to roll.)

Once chilled, roll out as much of the dough as you need between 2 sheets of baking paper and cut into any which shape or size you want.

Bake at 180^oC for about 10-15 mins until golden brown.

To Assemble

Allow the freshly baked biscuit bases to cool on a cooling rack, then pipe enough marshmallow to cover the rounded discs. Let the marshmallows set, about 30 mins (they will still be quite sticky when touched but pulls back when stretched).

Melt the chocolate (I usually do this in the microwave using a DRY ceramic bowl for 10-20 sec at a time ...or you could be more professional and use a bain marie)

Next place another tray underneath the cooling rack lined with baking paper (this will catch the chocolate that dribbles off the cookies)

Cover the marshmallow cookies with the chocolate and sprinkle with sugar (if using). Let the chocolate set.

Bon Appétit! ♥