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140g Butter (chilled and diced)
100g Icing Sugar
70ml Milk
Pinch of Fine Salt
200g Chocolate Spread
200g Bag Marshmallow (or Marshmallow Fluff if you don't want to melt)
Preheat the oven to 180 degrees Celsius and line a baking sheet with greaseproof paper.
Combine all the dry ingredients.
Using a food processor or your hands, rub the fat into the flour until the mixture looks like coarse breadcrumbs.
Add in the milk and use a table knife to cut it into the mixture until a biscuit dough forms - you may need to knead the mixture to make this happen.
Wrap the dough and chill in the fridge for 15 minutes.
Roll out the dough on a well-floured surface until it is the thickness of a £1 coin - use a cutter of your choice to cut out your biscuits and place on your prepared baking tray.
Prick each biscuit with a fork to prevent air bubbles and bake for 15-20 minutes until lightly golden brown.
Cool on a wire rack and store in an air-tight tin.
Spread our Chocolate Spread and then sandwich the marshmallow between the chocolate topped biscuit and a plain one.
You can also use our Salted Caramel and Chocolate Orange Spread!
