Marshmallow fluff biscuits

WE'RE BACK! Quarantine did make me bake lots but still I haven't found the time to sit down and blog. Since march I've been in Dalarna working at my mothers bakery Hjort-Olars Cafe for the second year in a row. And what a success it's been. From nervously opening in April focusing on take away and cake orders, not knowing if anyone would dare to come out out their houses, to ending it with the double last year sales.

If you want you can read more about the bakery and it's journey in THIS post that Siljan News wrote about us or watch this movie from Leksands Bank.

Basically, it has been a busy summer with early mornings and late days. Baking, baking, baking. But not posting in this long means I got lots of recipes to share with you now. I will start with these raspberry filled biscuits topped with marshmallow fluff and white chocolate.

These biscuits are adorable and just as tasty! Also super instagram friendly, just look at that color.

Recipe:

4,5 dl vetemjöl

1 dl strösocker

1 tsk bakpulver

2 tsk vaniljsocker

200 g smör, rumsvarmt och mjukt

1 dl hallonsylt

How to: Cookies

1. Preheat your oven to 175 degrees Celsius

2. Sieve all dry ingredients in a bowl

3. Cut the butter into cubes and ad them to the dry mix and work it into the flour until everything is combined.

4. Divide the dough equally in to 15 shaped balls

5. Use a thumb or a tool and press down to create a dimple and fill it with raspberry jam

6. Bake in the oven for 15-20 minutes and let them cool before adding the marshmallow fluff

Recipe:

240 g sugar

75 g water

115 g glucose

140 g egg whites

How to: Marshmallow fluff

1. Bring sugar, glucose and water to a boil and cook till it reaches 120 degrees

2. Start whipping the egg whites till it creates a light foam

3. Pour the sugar syrup in the foam and whisk it for 10 minutes till doubles in volume and creates a stabile stiff peak

4. Pipe the marshmallow fluff onto the biscuits and let them set for 30 minutes before dipping them in chocolate.