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Monday, 4 March 2013

Strawberry, Nutella and Toasted Marshmallow Biscuit Bites

That's right. Strawberry, Nutella and toasted marshmallow biscuit bites. (Although these really are too big to be classed as bite sized, but I do love an alliteration.) These are so. good. Seriously. I made these for a pamper evening on Saturday and they went down like, well, strawberries, Nutella and toasted marshmallows on a buttery biscuit base. How could that combination not be a winner?

I found a recipe on passthesushi.com and converted the measurements into metric, and adapted it to suit my needs (It doesn't involve strawberries. I like strawberries. I don't have an 8x8 tin. I do have a muffin tin.)

I'd like to take this opportunity, before the photos and the recipe, to point out that I'm not a fancy food blogger. Or a photographer. And that presentation is not my strong point. Ok, frankly, they looked like crap. My excuse is that I was rushed, and trying to make them without drawing the attention of my two year old. And mostly that presentation is not my strong point. But the taste, oh the taste!

They won't win any beauty contests, but they will win your heart with sweet, sugary deliciousness.
Strawberry, Nutella and Toasted Marshmallow Biscuit Bites

Makes 12 generous servings


The biscuit:


  • 110g unsalted butter, softened
  • 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 125g plain flour
  • 1/4 teaspoon salt
The toppings:
  • Nutella (I used about 175g, but didn't measure it out, I was just slathering it on)
  • 6 Strawberries, sliced into lengthwise quarters
  • 24 marshmallows
  1. Preheat oven to 175 ℃ (about 155 ℃ for a fan oven.) Grease and flour a 12 cup muffin tin.
  2. Cream together butter and sugar until pale and fluffy. Add the egg yolk and vanilla and stir until incorporated.
  3. Add flour and salt and stir until incorporated. Don't skip the salt. I used to leave out salt from sweet recipes, but I think it really needs a little saltiness
  4. Divide dough equally into the muffin tin cups and press down gently with your fingers. This is a bit sticky, you might want to dust your fingers with flour.
  5. Bake for 20-24 minutes until golden brown. After baking allow to cool for a few minutes before removing from the tin and cooling on a wire rack for another 10 minutes. You don't want them to be too warm when you put the Nutella on, otherwise it will melt and you might get spillage, and wasting Nutella is not cool.
  6. Slap on some Nutella. Just trowel it on. And then eat some Nutella.
  7. Place two strawberry slices on each biscuit.
  8. Top each biscuit with two marshmallows. I snipped each marshmallow in half to get more coverage.
  9. Pop under the grill until the marshmallows start to toast, but don't take your eyes off them otherwise they will either a) melt too much, b) burn or c) melt too much and burn. I learned this the hard way.
  10. Eat one and pretend the recipe only makes 11 biscuits.
Thanks for stopping by!
Emma x