Marshmallow Fondant Biscuits
Marshmallow Fondant Biscuits
Transform your fondant icing sugar by adding melted marshmallow to your icing mix to make it even softer
450g Whitworths Fondant Icing Sugar
150g White Mini Marshmallows
1 Tbsp Cold Water
Gel Food Colouring
Bear Cub & Co Embosser
Edible Paint (optional)
300g Plain Flour
100g Self Raising Flour
125g Whitworths Caster Sugar
150g Unsalted Butter, at room temperature
75g Golden Syrup
1 Large Egg, slightly beaten
Sift the fondant icing into a large bowl.
Add the mini marshmallows and water into a microwaveable bowl and pop them into the microwave on a high heat setting for 40 secs.
Stir the marshmallows and heat for a further 20 secs. Stir until no lumps remain.
Combine the melted marshmallows with the fondant icing sugar using either the dough hook on a stand mixer or with a silicone spatula.
Once the fondant begins to come together, knead it with your hands for approx 10 mins.
Add more water if the fondant is too dry and more fondant icing sugar if it’s too wet. The consistency shouldn’t be sticky or it will stick to the embosser.
Divide the fondant into the same number of colours you are using.
To colour the fondant, dip a cocktail stick or the tip of a knife into the gel food colouring and spread it on one area of the fondant. Start with a small amount, you can always add more later if needed.
Fold the fondant over the food colouring and start stretching and folding. Continue doing this until you have an even colour throughout the fondant.
Dust your work surface with royal icing sugar and roll out the fondant until it is 3mm thick.
Lightly dust the top of the fondant with fondant icing sugar, take your embosser and place it on the fondant and press down.
Roll a rolling pin across the embosser applying pressure as you go.
Carefully remove the embosser and cut out the embossed fondant using a 3 inch round cookie cutter.
Set aside the fondant toppers and allow to air dry overnight.
If painting the fondant toppers, use edible paint and a food safe paint brush.
Mix together the flours and sugar in a large mixing bowl.
Cut the butter into small chunks and add to the bowl.
Rub the butter into the mixture using your fingertips until you have a breadcrumb consistency.
Make a well in the centre of the mixture and add the slightly beaten egg and golden syrup. Mix together until a ball is formed. You may find using your hands is easiest.
Separate the dough into two balls. Place one ball of dough on a sheet of non-stick baking paper and roll out using a rolling pin. You want the dough to have a thickness of between 5mm and 7mm. Repeat this process for the second ball of dough and place both sheets of rolled out dough in the fridge to chill for at least 30 mins.
Once chilled, cut the dough using a 3 inch round cutter.
Place the cut dough onto a baking tray lined with either a silicone mat or non-stick baking paper, leaving around a 4cm gap between each.
Put the baking tray in a preheated oven at 160°C fan and bake for 10- 12 mins.
Remove from the oven and leave the biscuits on the tray for 5 mins.
Carefully remove the biscuits and place them onto a wired rack to cool.
Using a pastry brush, wet the back of your fondant toppers with water and stick them onto your biscuits.
Use a soft pastry brush to dust off any fondant icing sugar on your fondant toppers.
If you want all your fondant to be pink, use pink mini marshmallows.
Different brands of marshmallows have varied consistencies when melted. As a result, you may need more water than the recipe states.
When baking your biscuits, return any uncooked dough to the fridge while the rest is in the oven.