Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth.

Add the egg yolk, vanilla, milk, flour, cocoa and a pinch of salt, and mix again.

Tip onto your work surface and knead briefly until evenly coloured.

2)Wrap in cling film, pat into a disc and chill for 20 mins.


Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.

Dust the surface with a little flour, unwrap the dough and roll to the thickness of a £1 coin.

Use a 5cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more – you should get about 35 in total.

3)Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through.

Cool on a wire rack.

Next, make the marshmallow filling.

Put the gelatine in a bowl of cold water and set aside to soften.

Put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl.

Place over a pan of gently simmering water, making sure the bowl doesn’t touch the water, and whisk until thick and leaving a prominent trail from the beaters – this will take about 5 mins.

When the meringue is thick, remove the bowl from the heat and continue whisking while you add the gelatine leaves, one at a time. Keep whisking for another 3-5 mins until the meringue has cooled slightly and is really stiff.

Transfer to a piping bag fitted with a large round nozzle (mine was 1.5cm).

4)Flip each biscuit over so the bottom is facing upwards. Spoon 1/2 tsp jam onto the middle of each biscuit.

Holding the piping bag above the jam, pipe a blob of meringue to fill the surface of the biscuit, quickly pulling away to make a spike.

Leave to set for 30 mins.