These Hundreds and Thousands Biscuits with Marshmallow just scream fun and tasty, tasty goodness. When you want to play in the kitchen this recipe will not let you down. So, get ready for this joyful baking adventure.
My Hundreds and Thousands Biscuits are so delicious with pops of rēmana (lemon) and tiakarete mā (white chocolate). However, they can be amped up even more by adding my flavoursome Raspberry Marshmallow.
More pihikete (biscuit) recipes:
Do you want to celebrate rōpere (strawberry) and rēmana (lemon), then these Lemon Strawberry Jam Drops are the ones for you. Or do you want a rahipere (raspberry) vibe? These White Chocolate Raspberry Biscuits will absolutely do the trick.
Videography and photography by Sarah Henderson.
INGREDIENT TIPS FOR THE HUNDREDS AND THOUSANDS MARSHMALLOW BISCUITS:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Icing sugar: I use puehu huka (icing sugar) here because it is light in texture and flavour which pairs beautifully with the pihikete rēmana (lemon biscuits).
- Flour: Plain or high grade flour both work in this recipe so use what you have.
- Cornflour: Cornflour gives the biscuit dough a lovely melt in the mouth texture so definitely do not skip this ingredient.
- Freeze-dried raspberries: These are essential when making the māngohe (marshmallow) as they inject flavour but not moisture. You can use different types of freeze-dried berries but do not use fresh or frozen berries because it will throw off the moisture balance in the marshmallow.
Expert Advice:
Whip the pata (butter) and huka (sugars) for the specified time to ensure a nice rise in the cookies and allow the sugar time to dissolve in to the butter.
Do not overwork the dough once the puheu parāoa (flour) has been added. You don't want to activate the gluten in the dough, just gently bring it together.
Make sure you use all of the dough, keep cutting out the pihikete (biscuits) and roll out the offcuts. It is also deeply important that you eat some of the dough as you go! 😉
If you want an extra pop of flavour, sprinkle over some rahipere tauraki-tio (freeze-dried raspberries). This is optional but works so well with rēmana (lemon) and the tiakarete mā (white chocolate).
Once the biscuits are cut out, place them on the trays and refrigerate for 10 minutes. This helps the pihikete (biscuits) keep their round shape when baking.
When you have made the māngohe (marshmallow), do not faff around (said with love). The gelatine will start to set if it is left for too long so make sure you have everything ready for piping the pihikete (biscuits).
Step by Step Instructions for Hundreds and Thousands Biscuits:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Biscuits:
Make the hundreds and thousands biscuits recipe according to the instructions.
Allow the tiakarete mā (white chocolate) to set before adding the māngohe (marshmallow).
2. Prepare for the Marshmallow Goodness:
Once they have set, turn every second biscuit over to act as the bottom of the biscuit sandwich .
3. Make the Raspberry Marshallow:
Make the raspberry marshmallow recipe according to the instructions.
4. Pipe on the Marshmallow:
Place the marshmallow mixture in to a large piping bag with a small round piping nozzle.
Pipe a generous blob of māngohe (marshmallow) on to every second pihikete (biscuit).
Let them sit for 20 minutes on the trays so the māngohe (marshmallow) has time to set.
This can be done on the bench or in the fridge if you want to speed up the process.
5. Add the Biscuit Lids:
Place a biscuit on top of each one and press them down gently.
Allow the pihikete (biscuits) to set in the fridge for an hour for the best eating experience.
Storing the Biscuits:
These will keep well for up to a week in a sealed container in the fridge.
Do you want a little more inspiration? Look at these
Biscuit Recipes
Everyone needs a moment to put their feet up and eat a homemade biscuit.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Hundreds and Thousands Biscuits with Marshmallow - Pihikete Rau Me Ngā Mano Me Te Māngohe
Ingredients
Hundreds and Thousands Biscuits with Marshmallow - Pihikete Rau Me Ngā Mano Me Te Māngohe
- 1 quantity hundreds and thousands biscuits recipe
- 200 g pata kūteretere (softened butter)
- ¾ C (125 g) puehu huka (icing sugar)
- Kiri rēmana o ngā rēmana e rua (lemon zest of two lemons)
- ¼ tsp tote (salt, fine)
- 1 tablespoon (15 ml) wanira (vanilla)
- ¾ C (80 g) puehu kānga (cornflour)
- 1 ½ C (225 g) puehu parāoa noa (plain flour)
The Pink Icing – Te Pani Reka Māwhero
- 150 g tiakarete mā (white chocolate, I used caramelised white chocolate but use what you want)
- 1 tablespoon (15 ml) noni (oil, neutral flavoured)
- ¼ tsp tae kai māwhero (pink food colouring)
- 100 g ruireka (sprinkles)
- 8 rahipere tauraki-tio (freeze-dried raspberries, optional)
The Raspberry Marshmallow - Te Māngohe Rahipere
- 1 quantity raspberry marshmallow recipe
- 1 C (250 ml) wai (water)
- 1 C (220 g) huka one (caster sugar)
- 1 tbsp paura tetepe (gelatine powder)
- ⅔ C (10 g) rahipere tauraki-tio (freeze-dried raspberries)
- 1 tablespoon (15 ml) wai (water)
- ¼ tsp tote (salt, fine)
- 1 tablespoon (15 ml) wanira (vanilla)
Instructions
Make the Biscuits:
- Make the hundreds and thousands biscuits recipe according to the instructions.
- Allow the tiakarete mā (white chocolate) to set before adding the māngohe (marshmallow).
Prepare for the Marshmallow Goodness:
- Once they have set, turn every second biscuit over to act as the bottom of the biscuit sandwich .
Make the Raspberry Marshallow:
- Make the raspberry marshmallow recipe according to the instructions.
Pipe on the Marshmallow:
- Place the marshmallow mixture in to a large piping bag with a small round piping nozzle.
- Pipe a generous blob of māngohe (marshmallow) on to every second pihikete (biscuit).
- Let them sit for 20 minutes on the trays so the māngohe (marshmallow) has time to set. This can be done on the bench or in the fridge if you want to speed up the process.
Add the Biscuit Lids:
- Place a biscuit on top of each one and gently press them down.
- Allow the pihikete (biscuits) to set in the fridge for an hour for the best eating experience.
Storing the Biscuits:
- These will keep well for up to a week in a sealed container in the fridge.
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