The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts.Print
Super cute Raspberry Marshmallows! You can cut them into heart shapes or just into chunks. These are a fun twist on the traditional marshmallow, and are a great gluten free, egg free, dairy free treat!
- 35g (¼ cup) powdered sugar
- 35g (¼ cup) Corn Starch
- 75g cold water
- 14g (2 sachets) powdered gelatine
- 75g cold water
- 270g Sugar
- 106 g light corn syrup
- 1 tablespoon (18g) vanilla bean paste, or 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 20g freeze-dried raspberry powder (we used Freshas brand)
Sift together the powdered sugar and corn starch. Set aside - this will be used to dust the pan.
Grease a 9” x 13” quarter sheet pan with butter, and dust with marshmallow dust. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine 75 grams water with the powdered gelatine. Combine well and leave to bloom while you prepare the sugar syrup.
In a medium sized heavy bottom saucepan, heat the second measure of water, granulated sugar, light corn syrup, vanilla bean paste, and freeze dried raspberry powder. Cook, stirring occasionally, until a candy thermometer registers 240˚f (116˚c). Remove from the heat, and allow to cool to 210˚f (99˚c).
Turn the mixer to medium speed, and allow it to break up the gelatine slightly. Carefully stream in the sugar syrup mixture. Increase the speed to high, and beat until the marshmallow has doubled in volume, holds a small peak, and is fluffy, 5 to 7 minutes. Working quickly, scrape into the prepared pan, and smooth down with a lightly oiled offset spatula. Dust with additional marshmallow dust, and allow to cure for at least 3 hours.
Dust a work surface with marshmallow dust, and turn the marshmallow onto it. Using a heart cutter of your desired size, cut out heart mallows, dusting the cutter with marshmallow dust as needed.
Store in an airtight container until ready to use.
Keywords: Marshmallow, Homemade Marshmallow, How to make marshmallow, raspberry marshmallow
These super cute shortbread linzer cookies are filled with jam and can be made into any shape that you like!
Shortbread Roll-out Cookies
- 180g unsalted butter, at room temperature
- 65g powdered sugar, sifted
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 265 g all-purpose flour
- Powdered sugar to dust
Raspberry Quick Jam
- 375g frozen raspberries
- 400g granulated sugar
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, salt, and vanilla bean paste on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined.
- Dump the dough out onto a piece of plastic wrap, and press out into a rectangle. Wrap tightly, and refrigerate for at least two hours, or overnight, to allow the butter to firm up.
- Place the wrapped dough on the bench for 10-15 minutes to allow it to soften slightly. Cut two pieces of parchment paper the same size as a half baking sheet (13” x 18”). Unwrap the dough, and place between the two sheets of parchment paper. Using a rolling pin, bang the dough gently to help flatten out, then roll to the size of the parchment paper. If you have some wrinkles in the parchment paper, which will then in turn cause wrinkles in your dough, peel the sheet off and smooth it back onto the dough, then continue rolling.
- Once you have rolled your dough to the size of the parchment paper, transfer it, still between the two sheets of paper, to a baking sheet, and place in the freezer to firm up, 15-20 minutes.
- Preheat the oven to 325˚f (170˚c). Line two baking sheets with parchment paper. Using a 2” fluted cookie cutter, cut circles of dough, and transfer them to the prepared baking sheet (you can fit quite a few cookies on a baking sheet, as they do not spread much). If the dough starts to soften, return to the freezer to firm up. Re-roll scraps, freeze briefly, then cut out the rest of the dough.
- Place the cut out cookies in the freezer for 10 minutes, then, using a small shaped cutter, cut out a hole in the middle of half of the cookies.
- One sheet at a time, bake the cookies for 11-12 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.
RASPBERRY QUICK JAM
- In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.
FILLING AND ASSEMBLY
- Pair up the cookies so each pair has one solid half, and one half with a cut-out. Arrange the halves with a cut-out on a wire rack, and dust generously with powdered sugar. Place all the solid halves, smooth side (the side that was facing upwards on the baking sheet) down, and, either using a piping bag or a spoon, dollop about a teaspoon of the Raspberry Jam Filling onto the halves. Top with a cut-out half, and carefully press down to sandwich. Repeat with remaining cookies.
- Store leftovers in an airtight container. If you are not planning on eating these on the first or second day, store the cookies and the filling separate, and sandwich closer to eating, to avoid them going soggy.
Keywords: Cookies, Sandwich cookies, linzer cookies, raspberry jam