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A close up shows rustic, homemade 100's and 1000's cookies with pink icing and sprinkles. One of them sits on an angle, revealing the centre that has been filled with pink marshmallow.
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Hundreds and Thousands Biscuits with Marshmallow - Pihikete Rau Me Ngā Mano Me Te Māngohe

Hundred and Thousands cookies sandwiched together with a raspberry marshmallow.
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Servings 15 biscuit sandwiches

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.