Go Back Email Link
–+ servings
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.
Print Pin

Hundreds and Thousands Biscuits with Marshmallow - Pihikete Rau Me Ngā Mano Me Te Māngohe

Hundred and Thousands cookies sandwiched together with a raspberry marshmallow.
Course Baking
Cuisine Biscuits
Keyword baking for kids parties, baking for kids parties nz, Homemade hundreds and thousands biscuits, Homemade hundreds and thousands biscuits nz, Hundreds and thousands biscuits nz, Hundreds and thousands cookies nz, iced shortbread cookies nz, Marshmallow biscuits, te reo Māori
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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)
  • 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:

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.