Kimberley whoopie pies
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Irish
COURSE
Dessert
Method
Heat oven to 180°C and line two baking trays with baking parchment. Mix together the flour, cinnamon, mixed spice and sugar. Whisk the egg, oil and buttermilk together.
Then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto the trays make sure they are well spaced out. Bake for 12 mins or until firm to touch.
Remove from the oven and set aside half of the sponges on a cooling rack. Turn the remaining sponges over and place three slices of marshmallow on top of each one.
Return to the oven for 1-2 minutes, or until the marshmallows have softened.
To assemble, drizzle one of the plain sponges with the dark chocolate and place on top of the marshmallow.
Set aside to cool.
Ingredients
320g self-raising flour
20g ground cinnamon
10g ground mixed spice
175g soft light brown sugar
1 egg
75ml sunflower oil
75ml water
150ml buttermilk
For the filling:
100g dark chocolate, melted
15 marshmallows, each cut in half
Method
Heat oven to 180°C and line two baking trays with baking parchment. Mix together the flour, cinnamon, mixed spice and sugar. Whisk the egg, oil and buttermilk together.
Then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto the trays make sure they are well spaced out. Bake for 12 mins or until firm to touch.
Remove from the oven and set aside half of the sponges on a cooling rack. Turn the remaining sponges over and place three slices of marshmallow on top of each one.
Return to the oven for 1-2 minutes, or until the marshmallows have softened.
To assemble, drizzle one of the plain sponges with the dark chocolate and place on top of the marshmallow.
Set aside to cool.
