Easter (possibly whoopie) pies

Ingredients

• 120 g unsalted butter
• 240 g golden caster sugar
• 2 eggs
• 40 g cocoa powder
• 250 g plain flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 6 tablespoons milk
• 2 egg whites
• 150 g caster sugar
• 2 tablespoons double cream
• ½ teaspoon cream of tartar
• 10 white marshmallows, cut into quarters
• 200 g chocolate 50% cocoa content
• 50 g unsalted butter
• 2 tablespoons double cream
• chocolate sprinkles and any decorations of your choice

You may like

Easter bunny cream tart

Preparation

• Preheat the oven to 200 C/fan oven 180 C/400 F/Gas mark 6. Line two baking sheets with baking paper.
• Start by making the biscuits: cream together the butter and sugar until smooth and well combined. Beat in the eggs.
• Sift the cocoa, flour and baking powder over the butter mixture and beat in. Beat in the vanilla and milk; the batter will be softer than a traditional biscuit mix but firmer than a sponge batter.
• Drop rounded teaspoons full of the batter onto the baking sheets. Space them about 6cm apart as they spread. Bake the biscuits for about 14 minutes or until they are firm but not crisp they should retain a certain cakey-ness.
• Leave to cool on a wire rack. They will store in an airtight container at this point if you're not making them up straight away. Now make the marshmallow filling: Whisk the egg whites, sugar, cream and cream of tartar.
• Stir in the chopped marshmallows and whisk until they have melted and mixed in. Remove from the heat. Sandwich using a generous teaspoon of the marshmallow filling. Put to one side for 30 minutes or more, until the marshmallow filling has set.
• Break the chocolate into chunks and melt with the butter, either using the bain marie method or microwaving. Stir in the cream. Leave to cool and firm up a bit before spooning it over the sandwiched biscuits.