ingredients (8):
Cookies:
230 g butter (softened at room temperature)
60 g Powdered sugar
125 g wheat flour
120 g graham flour
1/4 tsp salt
1/2 tsp baking powder
1 teaspoon vanilla extract
Filling:
1 unflavored gelatin envelope
200 g sugar
1 tbsp light corn syrup
1/4 tsp salt
0.75 dl water
230 g chocolate (finely chopped)
1 tbsp coconut butter
How to:
Cookies:
Preheat oven to 175 C and line a large baking sheet with parchment paper.
In the bowl, mix the butter and sugar on medium speed until light and fluffy. In another bowl mix the wheat flour, graham flour, salt, baking powder and vanilla. Add the dry ingredients to the butter and beat until the dough comes together and looks uniform. Form the dough into a disc and wrap in plastic wrap. Refrigerate for about 20 minutes.
Transfer the dough to a lightly floured work surface and roll until it is about 5mm thick. Use a 7.5 cm round cutter or glass to cut out the cookies from the dough. Re-roll the scraps and continue cutting until you have 14-16 cookies. Use a thin spatula to transfer the cookies to the prepared baking sheet/sheets.
Bake for about 12 minutes, or until the cookies are golden brown and set. Let cool on the baking sheet for 10 minutes before transfering them to a wire rack to cool completely.
Marshmallow filling:
Put the gelatine envelope in some water and put to the side.
Combine the sugar, corn syrup, salt and water in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the mixture reaches 115 C. With the mixer on low speed, slowly add the hot sugar in a steady stream down the side of the mixer bowl. When fully incorporated, increase the mixer speed to high and beat until the marshmallow is fluffy and thick.
When the cookies are completely cool, pair them by size. Transfer the marshmallow to a large pastry bag. Pipe 2-3 tablespoons of the filling onto one side of each pair of cookies. Pipe it within about 1 cm of the edges. Place the other cookie on top to make a sandwich (the cookies are a bit fragile so you don’t want to press on the sandwich too much to get the filling to the edge). Pop the sandwiches in the fridge for about 10 minutes to allow the marshmallow to set.
Chocolate coating:
Add the chocolate and shortening to a heatproof bowl and put it over a water bath. Stir until the chocolate is melted and smooth. To dip the sandwiches, use a fork and let the excess chocolate drip off, then transfer to a wire rack set over a piece of wax paper. When you’ve dipped all of the sandwiches, transfer to the refrigerator to set. Once set, transfer the moon pies to an airtight container and store in the refrigerator.