Marshmallow and jam sandwiches

Cure your sweet tooth with these decadent marshmallow and jam sandwiches! Soft and sweet, drizzled with smooth creamy chocolate, these sandwiches are like a little piece of heaven.

  • 15 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print


marshmallow and jam sandwiches
  • 1 cup plain flour, sifted
  • 1/2 cup cornflour, sifted
  • 1 cup pure icing sugar, sifted
  • 125 gram unsalted butter, melted
  • 12 white marshmallows
  • 1 cup dark chocolate melts
  • 1/4 cup raspberry jam


marshmallow and jam sandwiches
  • 1
    Preheat oven to slow, 150C. Lightly grease and line two oven trays with baking paper.
  • 2
    In a large bowl, combine flour, cornflour and icing sugar. Make a well in the centre. Pour in melted butter, stirring to combine.
  • 3
    Knead lightly until smooth. Roll out between two sheets baking paper until 0.5cm thick. Using a 5cm round cutter, cut into circles. Transfer to trays. Bake 35-40 minutes until firm but not coloured. Cool 10 minutes. Transfer half to a wire rack.
  • 4
    Turn remaining biscuits over on tray. Top each with one marshmallow. Bake 2-3 minutes until marshmallow starts to melt. Remove from oven, press down gently on marshmallow with a spoon to cover the whole biscuit. Set aside to cool.
  • 5
    Meanwhile, in a heatproof bowl over a saucepan of simmering water, melt chocolate, stirring, until smooth. Spread chocolate over tops of remaining biscuits. Set aside, 15 minutes to set.
  • 6
    Top each marshmallow with ½ tsp jam. Top with a chocolate shortbread, pressing together to serve.


Ensure the top of the marshmallow is flat so the jam doesn’t slide out. You can press an indent with your finger in the cooled mallow if need.

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