Finally got to it today. They are easy, but time consuming. There is no particular cooking skill required to make these. And they are delicious.
I will tackle some other bickie favourites in future.
Wagon Wheels, watch out, I'm coming for you!!!
Please note that this was an experimental recipe, so the amount of marshmallow I made was far too much for the number of cookies. I got 21 cookies out of this mix, however also keep in mind I had a five year old steal a piece of dough ;)
You can choose to make the same amount of marshmallow and double the cookie recipe and the amount of chocolate you melt. Alternatively, you can make snowballs with the remainder of the marshmallow mix.
Enjoy and let me know how you go!
NOTE: The cookie recipe is a modified version of my Pasta Frola dough. The marshmallow is the same I used for the snowballs :)
6 gms baking powder
50gms caster sugar
1 tsp vanilla extract
2 TBS aqua faba
- Preheat oven to 200 degrees Celsius.
- Line two cookie sheets with baking paper. Set aside.
- Sift flour and baking powder together. Set aside.
- Place Nuttelex in a bowl.
- Using a hand mixer to beat it until it is creamy.
- Add sugar 1/4 cup at a time, and keep beating.
- Once sugar is all incorporated, add one tablespoon of aqua faba, keep beating, then add the other tablespoon of aqua faba. Add vanilla, and beat until just incorporated.
- Add the flour mix to the nuttelex mix and using a flat knife gently fold it in, until a dough is formed.
- Gently knead it for a few seconds until it all comes together. You may need a bit more flour. Do not over knead.
- Roll it out thinly (parchment paper helps to keep it from sticking to your bench), around 1/2 a cm, and cut out with a circle cookie cutter (I used a 4cm in diameter cutter).
- Place on cookie sheet and bake for 10-15 minutes, until slightly coloured.
- Set aside to cool.
Ingredients2/3 cup of aqua faba
1 cup of sugar
1-3 drops of pink food colouring (optional)
1/2 TBS strawberry flavouring (Queen)
3/4 tsp xanthan gum
1 pinch of cream of tartar
- Pre heat your oven to 100C (212 F).
- Place aqua faba in your stand mixer with a balloon whisk attachment. Add cream of tartar and set to whisk on high until light and fluffy. Start adding the sugar one tablespoon at a time until it is all incorporated. Keep whisking.
- Add flavourings, and mix well. Then add xanthan gum, and whisk for a couple of more minutes. The mixture will start to pull away from the sides. Add food coloring if using.
- Let it sit for about 10 minutes then, place it in a piping bag with a large piping tube. I used a Loyal round tube No. 20. I bought it from eBAY and it was perfect for this.
- Squeeze the bag over the cookie, pressing the tip initially into the cookie then lifting up, until you get the size you want, then twist the bag around, pulling up, until you are able to detach the tip from the marshmallow. Repeat until all the cookies are covered.
- Place them in the oven for 45 minutes, or until they feel dry to the touch, they should not stick to your fingers. You do not want them to be crunchy or to have any color. If they start to color then your oven is too hot. Leave the door ajar and leave them until the oven is completely cool. This is the step I didn't follow, and the marshmallow was too soft. Doing this with the snowballs, meant perfect texture snowballs.
Ingredients400gms vegan chocolate (I used Callebaut - please note that not all Callebaut chocolate is vegan friendly)
- Using a double boiler, melt your chocolate. They are tricky to dip, if you are an expert at dipping things in chocolate, you will have no trouble. I tried a few different methods.
- Method 1 - coat the whole cookie, turning them around in the chocolate, and then trying to drip any excess. Try to over up the finger marks once you put them on the baking paper lined cookie tray.
- Method 2, coat the bottom of a few cookies, then let them dry, and then do the tops.
- Method 3, coat the tops, and do the bottoms after the top is dry.
Enjoy, let me know if you have any feedback.