Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough. Milo Mousse Chocolate Slice - Delicious Milo Mousse Chocolate Slice made with a chewy, rich chocolate base and a soft and creamy mousse topping. Stir the mixture thoroughly, it should clump well. If the mixture is too dry, add an extra 1-2 tablespoons of condensed milk.

Meanwhile, make the chocolate coating. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool for 5 minutes. Drain the gelatine, squeezing out any excess water with your hands, then roughly chop into small pieces. Add the pieces, a few at a time, to the meringue, whisking continuously between each addition, until all the gelatine has been incorporated and the marshmallow is stiff. Spoon the mixture into the palm of your hand, press down a little. Place the marshmallows on top and wrap them in the cocoa mixture, pressing and forming a ball. Keeping your hands wet will make the process easier. Just place a bowl of water next to you and moisten your palms from time to time. To make icing, beat butter and icing sugar together in a large bowl with a handheld electric whisk until light and fluffy. Melt marshmallows in microwave in a glass bowl for 20sec bursts until just melted and warm. Stir marshmallow until smooth, then beat into icing with a drop of food colouring, if using. Put biscuit ingredients into a food processor and pulse until mixture clumps together. Tip dough on to a work surface, bring together then wrap in clingfilm and chill for 30min.

Method

Use regular large marshmallows for a snowball cookie recipe. Mini marshmallows are fine too but will make the cooking process longer. As you can see this is not the usual Marshmallow Slice with a lovely fluffy topping on a shortcrust base that you would expect to find. You can find that version here. This is yummy chocolately, biscuity, marshmallowy goodness with a good dollop of butter & sugar for added tastiness – you sure don’t come here for diet advice! Make the biscuits. Sift the plain flour, baking powder, salt and cocoa powder into a bowl. Add the wholemeal flour and sugar, then stir together. Rub the butter into the flour, until the mixture resembles breadcrumbs.

Ingredient Caramel Tim Tam Balls: - Simple and delicious Tim Tam Cheesecake Balls made from only 3 ingredients - Tim Tams, cream cheese and melted chocolate! And my favorite plus of this recipe is that you can cook it for future use and even freeze it until the right moment. Ingredients for Coconut Snowballs This recipe has featured on my blog for some time but as one of my first recipes so I thought it was time to revisit it and photograph it again so you can see just how delicious and simple it is! If you're making theseTic Toc Tea Cup Biscuits ahead of time, you can store them in an airtight container at room temperature for up to 5 days (which is great if you're trying to get organised and avoid the mad rush on the day!). If you don't have edible marker pens, try using a fine paintbrush with food colourings to paint on the faces instead. Ensure the paint brush is clean and hasn't been used for painting prevously.Place until the grill for 3-4 minutes, watching carefully as once the tops of the marshmallows start to melt and become caramelised they can easily go too far and burn. Take out and carefully sprinkle over roughly chopped chocolate, taking care not to touch the marshmallows as the hot sugar can burn. These grilled s’mores are best enjoyed straight away. I do not recommend keeping them for longer than a few hours. Variations

Ingredient Iced Vovo Tarts are a yummy twist on the classic Arnott's biscuit! Think sweet pastry shells filled with jam, marshmallow mixture and sprinkled with coconut... and ready in just 10 minutes! Can I start off by saying that I absolutely LOVE theseTic Toc Tea Cup Biscuits! For years they've been my go-to recipe for kids parties, baby showers, class parties etc. Not only are they super easy, they're also super cute. Win win!

Be sure to cover them with plastic wrap or store them in a container with a lid to keep them from drying out.

Everyone loves a sweet treat now and then, but keeping them low in syns is important on the Slimming World plan if you want to keep within your syn allowance. Oven baked s’mores: homemade s’mores can be cooked in the oven instead of under the grill. Preheat your oven to 180˚C / 350˚F. Place half the biscuits on the lined tray then top with three marshmallows and a third of the chopped chocolate. Place in preheated oven and bake for 4-5 minutes until the marshmallows are turning gooey. Take out of the oven top with another biscuit and eat straight away!No Bake Double Layer Tim Tam Cheesecake - With a Tim Tam base, milk and white chocolate layers sprinkled with Tim Tam chunks and extra Tim Tams on top, this really is a chocoholics dream. For individual s’mores, you will need: 2 digestive biscuits, 3 marshmallows and 7-10g (.25oz) chocolate. Make them under the grill or in the oven the same way that you would make a larger number of s’mores. My recipe tips Press into your prepared tin. Use a spoon to press it down and get it nice and smooth. This helps to stop it crumbling when cutting. Step 4 - Bake