Sweetie Pies

Print Recipe

3 from 2 votes

These are a high school favourite of mine

Recipe Category: Sweets

Makes enough for: sweetie pies

Ingredients

for the biscuit *

250 g softened butter
75 g icing sugar
325 g flour
40 g corn flour
2.5 mls vanilla extract
1 pinch fine salt

for the sweetie pie

120 g dark chocolate

for the marshmallow

80 g sugar
25 g liquid glucose
15 mls water, plus extra for blooming
1 leaf gelatine
40 g egg whites
5 mls caramel flavouring

Method

for the biscuit

Place the butter and sugar into the bowl of a stand mixer and cream until light and fluffy
Scrape down the sides as needed
Place all of the dry ingredients into a mixing bowl and stir to combine
Add half to the mixer and mix on a low speed
Once nearly combined, add the rest and mix on a low speed until the dough just comes together
Tip out onto a baking paper, cover with another sheet of baking paper and roll out until 5mm thick**
Place into the fridge to chill

for the sweetie pie

Melt the chocolate in short bursts in the microwave
Pour into the mould to create a nice layer of chocolate and set aside to cool (about a teaspoon per mould)

for the biscuit

Remove the dough from the fridge and cut out 6 x 6cm round discs and place onto a lined tray and put into the freezer
Roll the balance of the dough into a sausage shape, wrap in cling film and place in the fridge / freezer to use as needed
Preheat the oven to 180° Celsius
Bake the biscuits for 16 minutes, remove from the oven and place onto a wire rack to cool

for the marshmallow

Place the sugar, glucose and water into a small saucepan over a low heat
Leave until the sugar dissolves and then increase the temperature to medium
Leave the sugar syrup to cook until it reaches 116° Celsius
Place the gelatine leaves into a small bowl, cover with water and leave to bloom
Attach a whisk to your stand mixer and place the egg whites into a bowl for the mixer
When the sugar reaches 110° Celsius start whisking the eggs on a medium speed until they reach soft peaks
As soon as the sugar reaches temperature, squeeze out the bloomed gelatine and add to the eggs
Turn the mixer onto a low speed and carefully pour the sugar syrup down the side of the bowl
Add the caramel essence and continue whisking on a medium speed until cooled
Place the marshmallow into a piping bag and snip off the end

for the sweetie pie

Pipe the marshmallow into the mould, leaving enough space for the biscuit
Leave to set before placing the biscuit on top of the marshmallow
Remelt your chocolate and cover the biscuit with a layer of chocolate
Level with a palette knife and place into the fridge
Once set completely, carefully pop out of the mould

Notes

* this is going to give you plenty of left over biscuit dough which you can freeze
** I like chunky biscuits but if you don't, make them thinner and reduce the baking time

Nutrition

Serving: 6g