Gluten Free Mallowpuffs

Updated: Aug 4

Makes 30. Takes 2 hours (with optional overnight chilling).


The humble Mallowpuff is another creation by the New Zealand biscuit brand, Griffins. It would seem that I'm currently gluten free-ing most of their iconic biscuit. I'm unsure whether this will one day result in a collaboration, or a cease and desist order.... Many would argue that the Mallowpuff are on the top tier level along with the Squiggle. The Mallowpuff is a biscuit that features largely at a kids birthday parties, shared lunches, and office morning teas. They are a crunchy sugar cookie topped with sticky marshmallow, covered in chocolate, and should resemble the shape of one of those horrendous "ring-if-no-one-is-at- the-desk bells" (I used to be a receptionist).

I have heard they are similar to a Wagon Wheel, or an English Tea Cake - the main difference however, is that the Mallowpuff is smaller, and has only one biscuit layer. Check out my how to video below!


Marshmallow is relatively easy to create. Well, much easier that I expected. The main difference about this marshmallow if that it isn't fully set, and needs to remain sticky so it can hold onto the biscuit. If you are a practised marshmallow maker, you might find that it's a slightly different process. N.B. many marshmallow recipes call for corn syrup but I have found that Agave Nectar has worked just as well, if not better for this recipe.


I N G R E D I E N T S


Biscuit

  • 70 grams butter

  • 1/4 cup caster sugar

  • 1 cup of plain gluten free flour

  • 1 Tbsp of milk

  • 1/4 tsp of baking powder

  • 1/4 tsp xanthan gum

  • 1/8 tsp salt


Marshmellow

  • 1 tablespoon (15 ml) powdered gelatin

  • 1/4 cup (60 ml) water

  • 1/3 cup sugar

  • 1/4 cup agave nectar

  • 1/2 teaspoon vanilla extract


Chocolate Shell

  • 200 grams milk chocolate

  • 1/2 Tbsp coconut oil

M E T H O D


  1. Make the biscuit: Beat butter and sugar together until light and fluffy.

  2. Add the flour, milk, baking powder, and xanthan gum and mix again with a wooden spoon until you can form a ball.

  3. Wrap the ball in cling film and put into fridge for 30 minutes.

  4. When chilled, dust a surface with flour, and roll out dough until about 3mm thick.

  5. Using a round cookie cutter about 4-5cm in diameter, cut out cookies until you have used all the dough.

  6. Place on a lined baking tray, and bake at 180° celsius for 10 minutes, or until golden around the edges. You may need to do this in 2 lots. Once cooked, let the cookies cool completely.

  7. Make the marshmallow: Add the gelatine and the water to a stove pot. Let it sit for about 5 minutes.

  8. Add in the sugar and turn the stove onto a low heat. Stir until the sugar and gelatine has dissolved.

  9. Once the sugar and gelatine is dissolved, pour it into a large bowl and add the agave nectar and vanilla extract.

  10. Beat with an electric whisk until peaks have formed. This will take around 10-15 minutes on a low/medium speed. It will nearly triple in size and turn white.

  11. Put the marshmallow mixture into a piping bag, and pipe onto the cooled cookies. I try to pipe enough so that the marshmallow dome is about 2 - 3 times the height of the biscuit (see picture above).

  12. Let the marshmallow set for an hour.

  13. Make the chocolate shell: Once the marshmellow has set, melt the chocolate and the coconut oil in a bowl over top of a pot of boiling water.

  14. Take it off the heat once melted and let it sit for 2 minutes.

  15. Dunk the mallowpuffs into the chocolate mixture, making sure to cover all the biscuit and marshmallow, and then place onto a board covered in baking paper.

  16. Once you have coated all the mallowpuffs, transfer them into the fridge for setting. I suggest doing this overnight so that the chocolate fully hardens, but you can also eat them after an hour if you can't wait! (Totally fair enough). Enjoy!

Check out my other New Zealand Gluten free recipes below:

+ more to come...

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