Rhubarb & Sling Shot Gin jam marshmallow cookies

Moran's Rhubarb & Sling Shot Gin jam marshmallow cookies 

Serves 15



  • 120g soft butter
  • 200g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 300g plain flour
  • pinch salt
  • 1/2 teaspoon baking powder
  • 15 large marshmallows
  • 200g Moran's Rhubarb & Sling Shot Gin jam
  • 500g melted dark chocolate


Cooking Instructions

  • For the biscuits, in a bowl cream the butter and sugar together until soft and pale in colour.
  • To this add the egg and vanilla and mix.
  • Sieve the flour, salt and baking powder and add to the above mix.
  • Continue to mix until a dough is reached. Form a ball with your hands and roll on a lightly floured work surface to about 5mm thick.
  • Using a 7cm round cutter cut out 30 discs. Place these on two baking trays lined with parchment paper. These will spread while baking so leave some room between them.
  • They go into a preheated oven set at 180C / 160C fan and bake for 8-10 minutes or until golden brown.
  • While these are baking take the large marshmallows and use a rolling pin to flatten out as best you can.
  • Once the cookies are baked, remove and allow to cool on a wire rack.



  • Spread some of the Moran's Rhubarb & Sling Shot Gin jam on the base of each cookie and sandwich together with the marshmallow in the center.
  • Put in the fridge to firm up for 30 minutes.
  • In a bowl over a pot of gently simmering water, slowly melt the chocolate until soft and shiny. (Use a good quality 60% plus chocolate)
  • Carefully dip the cookies in the melted chocolate and using a fork you can turn it over to cover the sides. Repeat with all of the cookies.
  • Place on a lined baking sheet to firm up and simply enjoy.


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