Hundreds and Thousands Biscuits with Marshmallow - Pihikete Rau Me Ngā Mano Me Te Māngohe
These Hundreds and Thousands Biscuits with Marshmallow recipe just screams fun! There is always moments when you can simply play in baking and this is one of them. We absolutely should add raspberry marshmallow in to hundreds and thousands biscuits.
How to make Hundreds and Thousands Biscuits with Marshmallow:
Start this recipe by making a buttery shortbread which is spiked with a touch of kiri rēmana (lemon zest). Once the pokenga rēmana (lemon dough) has come together, roll it out between two pieces of baking paper. Cut them out with a biscuit cutter, preferably a crinkle cutter if you are replicating the store bought version. Now bake them until they are lightly golden. Then, simply top them with tiakarete mā (white chocolate) and a sprinkle of ruireka (sprinkles). As the tiakarete (chocolate) sets, make the delicious raspberry infused homemade marshmallow.
The māngohe rahipere (raspberry marshmallow):
Begin this process by boiling a mixture of wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) for 5 minutes. Crush the rahipere tauraki-tio (freeze-dried raspberries) in to a fine powder as the sugar mixture cools. Mix the paura rahipere (raspberry powder) with a touch of tote (salt) and wanira (vanilla) until a paste forms. Whip the sugar mixture in to a meringue like consistency. Now add in the beautiful pink paste and watch it transform into pink clouds. Pipe it in between two of these delicious biscuits. Let it set and then let the party of delight begin!
Check out some more biscuit recipes here:
Maybe you want to celebrate rōpere (strawberry) and rēmana (lemon), these Lemon Strawberry Jam Drops are just sensational. Or do you want a rahipere (raspberry) vibe? These White Chocolate Raspberry Biscuits are so tasty. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies.
There are so many pihikete (biscuits) for different occasions, find more recipes here.
Videography and photography by Sarah Henderson.
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)
- 8 rahipere tauraki-tio (freeze-dried raspberries, optional)
- 100 g ruireka (sprinkles)
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
Hundreds and Thousands Biscuits with Marshmallow - Pihikete Rau Me Ngā Mano Me Te Māngohe
- Make the hundreds and thousands biscuits recipe according to the instructions. and allow the biscuits to set.
- Once they have set, turn every second biscuit over to act as the bottom of the biscuit sandwich .
- Make the raspberry marshmallow recipe according to the instructions.
- 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) and let it sit for 20 minutes so the māngohe (marshmallow) has time to set.
- Place a biscuit on top of each one and press it gently down. Allow the marshmallow to set for at least an hour in the fridge before eating!
- These will keep well for up to a week in a sealed container in the fridge.
Leave a Reply