1. 250g unsalted butter, softened

  2. 1/3 cup (75g) caster sugar

  3. 2 tsp Queen Vanilla Bean Paste

  4. 2 ¼ cups (340g) plain flour, sifted

  5. ¼ cup (40g) rice flour, sifted

  6. Pinch of salt

  7. ½ cup (90g) dark chocolate, finely chopped


  1. ½ cup (125ml) water

  2. 2 sachets (24g) Queen Gelatine

  3. ¼ cup (60ml) water

  4. 1 ½ cups (330g) caster sugar

  5. 2/3 cup (160ml/240g) Queen Glucose Syrup

  6. 1 tsp Queen Natural Vanilla Extract


  1. 200g dark chocolate

  2. 1 tbsp (20ml) vegetable oil

  3. Queen Glamour & Sparkle Sprinkles

Method - Cookies

  1. 1

    Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat butter, sugar and Vanilla Bean Paste in the bowl of a stand mixer fitted with the paddle attachment until pale and creamy.

  2. 2

    Stir in sifted flours, salt and chocolate and mix on low to form a dough. Roll into a 5cm diameter log, wrap in cling wrap and chill for 30 minutes until firm enough to slice.

  3. 3

    Slice each log into 5-7mm thick pieces, place onto prepared baking trays. Bake for 25 minutes before transferring to a wire rack to cool completely.

Method - Marshmallow

  1. 1

    Place ½ cup of water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle over gelatine. Set aside.

  2. 2

    In a medium saucepan, combine ¼ cup of water, sugar and glucose. Heat over low heat until sugar has dissolved then increase to medium heat until sugar reaches 116°C (soft ball stage).

  3. 3

    With stand mixer at a medium speed, carefully pour the hot sugar syrup down the side of the bowl (not over whisk attachment) into gelatin mixture. Whisk until mixture has tripled in volume and mixer bowl is no longer hot to the touch. Add Vanilla and mix until fully incorporated.

  4. 4

    Working quickly, spoon marshmallow mixture into a piping bag fitted with a round piping tip and pipe onto cookies. Allow to set for 1 hour.

Method - Chocolate

  1. 1

    Combine chopped chocolate and oil in a microwaveable bowl and heat in 30 second increments until melted.

  2. 2

    Drizzle chocolate over marshmallow. Pop in the fridge or freezer until almost set, before sprinkling with Glamour & Sparkle.

Comments & Reviews

Would recipe be compatible with different flavour and colour in marshmallow, and how best stored


Hi Shona, you can definitely add different flavour and colour to the marshmallow! Stored in an airtight container in a cool place, they will be fine for up to a week 🙂 Enjoy!

Queen Fine Foods

Do biscuits need to be stored in fridge. Could I put a different flavour/colour in the marshmallow ?


Hi Shona, the finished biscuits are best stored in a airtight container in a cool dark place.

Queen Fine Foods

When does the vanilla extract have to be added to the marshmallow? You have left it out in the method.


Hi Kim! Thanks for picking that up, it should be added in step 3 of the marshmallow method 🙂

Queen Fine Foods