Chocolate Royals

These are divine and keep in an airtight container in the fridge for a week or so. The biscuit bases and marshmallow are so easy in the Tefal Cuisine Companion. 

Note: To dissolve gelatine in boiling water . Start stirring boiling water vigorously with a fork in a small bowl, keep stirring whilst adding gelatine powder and continue stirring for 10 seconds or until gelatine has dissolved. If there are any tiny lumps you will need to strain through a fine mesh sieve when adding to mixture in the Cuisine Companion bowl.

Chocolate Royals. This makes 48 biscuits. I only made 24. I froze half the dough and spread half the marshmallow in a slice tin. 

Biscuit Base 

250 gms Butter softened 

50 gms Icing Sugar 

250 gms Plain Flour

50 gms Cornflour 

1/2 tspn Vanilla Extract

Insert Kneading Blade 

Add all ingredients 

Sp9:30sec or until mixture comes together. Pulse after 30 sec if necessary. 

Knead lightly, and form into 2 logs 3 & 1/2 cm diameter. Rest in fridge 30 mins. 

Cut 1 cm slices and bake 160 deg 12-15 mins or until edges turn light golden. Leave on trays for 5 mins before transferring to cooling racks. 

When cold spoon 1/4 tspn jam in middle of biscuits 

Marshmallow 

475 gms Caster Sugar 

185 gms Cold Water

1 tspn milk

30 gms Gelatine 

115 gms Boiling Water 

1/4 tspn Rosewater Essence or to taste

1-2 drops Red Food Colouring 

Insert Whisk. Stopper out. 

Add caster sugar, milk and water. Sp6:5mins

Dissolve gelatine in boiling water. See note above. 

Start Sp4:20sec adding dissolved gelatine through hole in lid. 

Sp6:7min adding essence and colouring through hole in lid.
Rest 2-3 minutes until piping consistency 

Place in piping bag fitted with large plain piping tip (I used a Wilton 2A). Pipe marshmallow onto biscuits. 

Dip in melted chocolate. I used 400 gms melted chocolate for 24 biscuits.