Instructions

BISCUIT:
Mix together the flour, malted chocolate powder and baking powder.

Combine the butter, brown sugar, honey and salt. Mix on low speed until completely incorporated. Add the dry flour mixture and the cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and roll into a 1-inch tube. Cover and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F.

Roll the rested dough to 1/3 inch thickness. Using a 2-inch round biscuit cutter, cut out biscuits and transfer them to lined baking sheets, giving them space to spread.

Bake for 11-13 minutes until soft but not raw. Leave them to cool.

CHOCOLATE ICING:
Put the chocolate pieces into a bowl. In a small pan, heat the cream gently over low heat until it just begins to steam. Pour the warm cream mixture over the chocolate pieces and let it sit for 5 minutes. Stir until the chocolate is completely melted. Set aside.

MARSHMALLOW FILLING:
Combine the sugar, honey, salt and 1/4 cup water. Stir to mix and stir over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees F, about 5 minutes.

Bloom the gelatin - Place the gelatin sheet in a bowl of cold water and let it sit for 5–10 minutes then, once it is soft, squeeze out excess water.

When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, add the gelatin and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Transfer the mixture into a piping bag.

ASSEMBLY:
Pipe a 1-inch circle of meringue onto the flat side of half the biscuits. Allow to set for 2 to 3 minutes, then top each with another cookie. Ice the biscuits to your own pleasing.