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Chocolate Orange Sandwich Cookies with Blood Orange Marshmallow

  • Author: Erin Clarkson
  • Yield: Makes approx 24 sandwich cookies 1x


Chocolate Orange Sandwich Cookies with Blood Orange Marshmallow



Chocolate Orange Shortbread

  • 185g unsalted butter, at room temperature
  • 80g powdered sugar, sifted
  • ¼ tsp salt
  • 1 Tbsp finely grated orange zest
  • 1 tsp vanilla bean paste or extract
  • 185g all-purpose flour, sifted
  • 50g cocoa, sifted

Blood Orange Marshmallow

  • 14g (2 packets) gelatine
  • 80g blood orange juice, or regular orange juice
  • 100g corn syrup
  • 80g blood orange juice
  • 270g sugar
  • 1 tsp vanilla bean paste
  • Melted dark chocolate, to finish



  1. Preheat the oven to 350˚f / 180˚c.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, salt, orange zest, and vanilla bean paste until light and fluffy, 4-5 minutes. Add the sifted flour and cocoa powder, and mix just to combine. 
  3. Dump the dough out onto a large piece of parchment, and place a second piece over the top. Roll the dough out between the two pieces of parchment, until is is approx ¼" (6mm) thick. Place the dough on a baking sheet, and place into the freezer for 15-20 minutes, or until very firm.
  4. Remove from the freezer. Line two baking sheets with parchment paper. Remove the top piece of parchment, and cut 1 ½" (4cm) circles. Place them on the baking sheet, with a little space between. Re-roll scraps as needed, freezing briefly before cutting out.
  5. Bake the cookies, one tray at a time (or two if your oven is good), for 11-12 minutes, or until set. Remove from the oven and allow to cool completely on a wire rack.


  1. Fit a large piping bag with a medium to large piping tip (I used an ateco #808).
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of orange juice and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 
  3. In a medium pot, combine the second measure of orange juice, corn syrup, sugar, and vanilla. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.
  4. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 10-15 minutes minutes, until the marshmallow has doubled in volume, has turned white, and holds a stiff peak when you stop the mixer and lift out the whisk. You want to see little strands starting to form around the whisk attachment as it whips - we want it nice and stiff for when you pipe it. Carefully transfer to the piping bag. Use immediately.


  1. Pair up the shortbread cookies, and arrange upside down on a cooling rack or baking sheet. Pipe a blob of marshmallow onto one of each of the pairs, and top with the second cookie (with the top side facing up). Repeat for the remaining cookies. Leave for an hour or so to allow the marshmallow to harden.
  2. Drizzle with melted chocolate.


Shortbread recipe adapted from Now, Forager