Ingredients:
- 115g cold SPAR butter, cubed
- 80g SPAR caster sugar
- 80g light brown sugar
- 200g SPAR milk chocolate chip, chopped into chunks
- 100g SPAR self-raising flour
- 200g SPAR plain flour
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 1 tsp baking powder
- 1 large SPAR egg, beaten
- 12 chocolate digestive biscuits
- 12-24 marshmallows (depending on size)
Method:
- In a large mixing bowl, beat together the butter, caster sugar and brown sugar until the mixture looks a little lumpy. Stir in the chocolate chunks.
- Add both flours along with the salt, bicarbonate of soda and baking powder. Beat until the mixture resembles breadcrumbs.
- Add the egg and mix until just combined into a dough.
- Divide the cookie dough into 12 equal portions and press each one into a ball. Place the balls on a baking tray.
- Place the tray of cookie dough balls in the fridge for at least one hour or overnight.
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Line 2-3 baking trays with non-stick parchment paper.
- On each baking tray, place 4-6 digestive biscuits, chocolate-side facing up. Place 1-2 marshmallows on top of each biscuit. Take each cookie dough ball and flatten it out using your hands and mould it over the marshmallow, pressing the edges to the edge of the biscuit. Repeat this process with the rest of the cookies.
- Space the balls of dough well apart as they will spread, using a third baking tray if necessary. Bake for 12-15 minutes, until the cookies are golden and the insides are gooey.
- Allow to cool on the tray for 5-10 minutes before enjoying.
