Brown Sugar Shortbread Cookie Sandwiches with Raspberry Marshmallow and Gianduja Centers

Brown sugar shortbread Cookies, sandwiched together with raspberry marshmallow, with chocolate and hazelnut fudgy centers 


Brown sugar shortbread

190g butter, softened

110g of brown sugar

½ tsp. vanilla extract

1 egg yolk

260g of plain flour

Pre-heat your oven to 170c. Line a baking sheet with baking paper. Cream together butter and sugar until pale and fluffy. Beat in the egg yolk until combined. Add the flour and beat on a low speed until combined and the mixture has formed a soft dough. Wrap in cling-film and refrigerate for 45 minutes. Once chilled, roll out between 2 sheets of baking paper, then cut circles out of the dough using a 5 cm cookie cutter. Place on the baking sheet, leaving some room in-between each cookie as they spread a little in the oven. Bake the cookies for around 20 minutes or until they are a light golden colour. Remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Set aside while you make the fillings.


Chocolate-hazelnut fudgy filling

50g dark chocolate

20g butter

1 tbsp. milk powder

¼ hazelnut paste (I used uncle Joe’s hazelnut spread)

1 tbsp. golden syrup

Gently melt the chocolate and butter together in 30-second bursts in the microwave. One fully melted, add the remaining ingredients and stir until combined. Cover and place in the freezer until firm. Once it is quite firm, pinch out heaped teaspoon amounts of the mixture and roll into little balls (they don’t have to be perfect). Set aside while you make the marshmallow.


Raspberry Marshmallow

1 tbsp. powdered gelatin

1-cup sugar

½ cup water

2-½ tbsp. freeze-dried raspberry powder

Pinch salt

70g toasted hazelnuts, finely chopped

50g dark chocolate, melted

In a small bowl, soak gelatin in 4 tbsp. of cold water. Set aside. Combine sugar and 1/2 cup of water in a saucepan. Heat and stir over medium heat until dissolved. Add gelatin and bring to a boil. Remove from heat. Pour into a large mixing bowl and add the salt and raspberry powder. Beat with an electric mixer or a freestanding electric mixer until soft and double in volume. This will stand about 5 minutes in the stand mixer. Once it has reached semi firm peaks and it holds it’s shape, transfer to a piping bag with a 1 cm tip nozzle. Pipe a rim of the marshmallow around the outside of the base of the cookies. Place a little chocolate ball in the space in the middle of the marshmallow, them sandwich it with another cookie on top. If your marshmallow squishes out the side a little pit, just use a pallet knife to smooth it over. Place in the fridge for 30 minutes to set. Once set, roll the sides of the cookie in the finely chopped almonds. Drizzle with the melted chocolate and decorate with freeze-dried raspberries if desired.