Woo hoo, it's Friday! I've definitely got that TGIF feeling today! There was much excitement in our house this morning as not only was there the eclipse, but it's the House Singing Competition this afternoon (cue crazy costumes and Freddie Mercury songs on the way to school!) Then I had a lovely breakfast with a friend, booked a cheeky little Biscuiteer decorating course and came home to bake cookies for a playdate this afternoon.
We have our Easter Fair at school next week and when I was looking at gluten and dairy free options for this, I found this cookie on Bakers Royale. Made made with peanut butter, it's both gluten and dairy free. I've found a number of gluten free recipes using peanut butter, however the marshmallow frosting transforms this into something much more indulgent (I contemplated turning the frosting pink but living in a house of men, resisted the urge!)
Mine is an adapted version - for one thing, I use liquid egg whites to make my meringues and marshmallows which you can pick up in the supermarket. These have been pasteurised which makes them safe for pregnant people which is an added bonus - in this recipe we do heat the egg whites but you can feel safer knowing that they have been already been pasteurised. It does change the properties a little but I've always had complete success with them.
This recipe makes 6 large sandwiched cookies. As they're quite sweet, I'd probably try to get 9 or 12 cookies out of the dough next time - as they are, they are a huge sweet treat and maybe more dessert sized than snack sized!!
Peanut Butter & Marshmallow Cookies (adapted from Bakers Royale)
Peanut Butter Cookie Ingredients
- 1 CUP (225G) CRUNCHY PEANUT BUTTER (USE WHICHEVER TYPE YOU PREFER)
- 1 CUP (140G) BROWN SUGAR
- 1 LARGE EGG
- 1 TSP BICARBONATE OF SODA
- 1 TSP VANILLA EXTRACT
- Put the oven on to 160 degrees
- Prepare two baking trays with greaseproof paper
- Put all the ingredients in a mixing bowl and combine until smooth
- Put 1½ tablespoons of mixture on the baking tray - this should make 12 little mounds
- Then flatten the cookie with a fork in a criss cross pattern
- Bake for 12 minutes until the edges are golden
- Wait for them to cool for a few minutes and then using a slice (they'll still be soft) move them to a cooling tray
Marshmallow Frosting Ingredients
- 165G LIQUID EGG WHITE (5 EGG WHITES)
- 300G WHITE SUGAR
- Mix the liquid egg white and sugar in a microwaveable bowl and heat to 70 degrees celcius - I do this in blasts of 20 seconds and then stir and take the temperature
- When it's reached the right temperature, transfer it to a mixer with whisk attachment. If you feel the outside of the bowl it should feel warm/hot to the touch and you need to beat the meringue until the bowl has cooled down - around 10 minutes on high speed until the meringue has formed stiff peaks.
- Then put the meringue into a piping bag with the nozzle of your choosing and pipe meringue onto one half of each cookie and sandwich it together with another half
- I did have half a bag a marshmallow frosting left which you could use to decorate cupcakes or any other cake that needs a bit of jazzing up - or eat it straight from the piping bag if you prefer :)