Arnold
Lara MWholemeal Marshmallow Cookies
August 31st 2006 06:34
A volatile, experimental form of cookie. The marshmallows will inevitably melt, seeping its sweet pink goodness throughout the rest of the dough and leaving pockets of super chewy goo that will leave your jaws reminiscing of toasted marshmallows over a camp fire. Also, the use of wholemeal flour balances the soft sugary-ness, and gives the impression of a healthful snack, you see?
Ingredients:
½ cup brown sugar
¼ cup white sugar
Icing Sugar
½ cup butter
1 egg
½ table spoon of vanilla essence
1 cup of wholemeal self raising flour
3/4 cup of marshmallows
Salt
Method:
Use an electric mixer to beat the sugar and butter. Add the egg and vanilla and continue to beat. Chop the marshmallows into small pieces, or use mini marshmallows if you can find them. Add the flour, marshmallows and a pinch of salt to the bowl and continue to beat. By now the mixture should be thick and hold together. Grease a baking tray and flatten tablespoon fulls of the mixture, leaving plenty of room between them for expansion. Cook in a pre-heated oven at 160 degrees Celsius for 10-15 minutes. Dust with icing sugar.
½ cup brown sugar
¼ cup white sugar
Icing Sugar
½ cup butter
1 egg
½ table spoon of vanilla essence
1 cup of wholemeal self raising flour
3/4 cup of marshmallows
Salt
Method:
Use an electric mixer to beat the sugar and butter. Add the egg and vanilla and continue to beat. Chop the marshmallows into small pieces, or use mini marshmallows if you can find them. Add the flour, marshmallows and a pinch of salt to the bowl and continue to beat. By now the mixture should be thick and hold together. Grease a baking tray and flatten tablespoon fulls of the mixture, leaving plenty of room between them for expansion. Cook in a pre-heated oven at 160 degrees Celsius for 10-15 minutes. Dust with icing sugar.
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