I love Sweetie Pies, I don’t buy them often when I go to the shops but every now and then I spot them and they come home with me, only to be devoured like 20 minutes later on the couch. So I was thinking to myself that I’d try my hand at making some homemade Sweetie Pies that way I could change the name to homemade Angie Pies and eat as many as I want without anyone knowing. Good plan right?
I recently was invited to see Poetry’s latest SS17 Homeware collection, which is so so pretty. I landed up coming home with a few pieces, obviously, I’m a sucker for ceramics and kitchenware, especially ones with gold trimmings and swishes of pale blue paint. I also bought myself an absolutely amazing set of knives, forks and spoons from Laguiole which I’m in love with. So after my Angie Pies were made I hauled out my new kitchen loot and put together a little shoot, as one would.
For my Sweetie Pies I decided to go with a choc chip cookie base fo extra decadence and a nice dark chocolate coating. Below is the recipe…they turned out really nicely but the next time I make them I’m going to make one or two adjustments. Starting with making the biscuits slightly thinner and before I serve them I’m going to wait for the chocolate to harden a bit more I’m also not going to add any milk to my mixture, which I did this time around, so it came out more like a ganache than a chocolate coating which wasn’t right. Below though I have given instructions on how I would make the chocolate coating next time so it creates a bit of a shell.
Ingredients for the cookies:
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 170 grams of unsalted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- Add 1/2 cup of chocolate chips
1. Preheat oven to 180° degrees
2. Melt and cool butter, then set aside.
3. In a bowl, mix the flour and baking soda together. In a separate bowl, combine the butter and sugars with a whisk. Then add the egg, egg yolk, vanilla and mix everything together.
4. Slowly add the flour and baking soda mixture to the bowl until a dough forms. (This is when I moved from using a whisk to a spatula).
5. Fold in the chocolate chips.
6. Stick the dough in the fridge for about 10 minutes.
7. Take your dough out of the fridge, flour a surface and roll it out. Next time I’m going to roll mine out a bit thinner than I did this time around. Cut out rounds using a cookie cutter, again you can choose how big or small you want these guys to be. I used a medium sized cookie cutter.
8. Place the cookie rounds on baking paper on a baking tray, leave about 2 inches between them. Bake for plus minus 10-12 minutes.
Ingredients for the marshmallow filling:
- 3 x large egg whites, at room temperature
- ¾ cup sugar
- ½ cup (125ml) liquid glucose – you can buy liquid glucose from any baking store
- ½ tsp vanilla essence
1. Place the egg whites, sugar and liquid glucose into a glass bowl and place this over a pot of simmering water.
2. Using an electric hand beater, beat for about 15 minutes or until the meringue is thick and glossy and has reached a temperature of 60°C, using a sugar thermometer.
3. Remove from heat and transfer to another cooler bowl, then add the vanilla extract. Continue to whisk the meringue mixture by hand until it has cooled down completely and increased in volume. You now have your marshmallow filling.
How to make your chocolate coating:
- 150 grams dark chocolate
- A little bit of sunflower oil
1. Place your chopped up chocolate pieces into a glass bowl and set over a pot of simmering water allowing them to melt gently. You can also use a double boiler for this.
2. Add about a half a teaspoon of oil to the mixture to make it nice and shiny.
How to assemble your sweetie pies:
1. Place your cookies (once cooled) onto a wire baking rack with a plate or baking paper underneath them.
2. Place your homemade marshmallow fluff into a piping bag, I used a star shaped icing nib, but I think a round shaped one would work nicely too. Carefully pipe rosettes onto each of your biscuits, starting from the outside of the biscuit, pipe inwards in a concentric circle, lifting the piping bag slightly as you go to create a little tower.
3. Once the chocolate has cooled slightly, drizzle it over the marshmallow topped biscuits, until they are fully coated.
4. Allow to set by refrigerating them for a couple of minutes.
5. Make some tea and enjoy.
All the bits and pieces in my shoot come from Poetry.
And if you missed my D.I.Y. festive season gift wrapping post, just click here.