For this recipe, you'll need a Sunbeam Mini Snack Press & Grill and 2 sheets of baking parchment paper approximately 30cm x 22cm each, fold in half.
You will need:
- 60g softened butter
- 75g light brown soft sugar
- 1 medium egg
- ½ tsp vanilla extract
- 60g self raising flour
- 50g digestive biscuit, blitzed to crumbs
- 50g milk or dark chocolate chips
- 1 tbsp milk
- To serve – 2 tbsp marshmallow spread, 50g melted chocolate or warmed chocolate spread.
Let's make it:
Step 1:
Place the softened butter and sugar into a small bowl. Whisk for a couple of minutes until light and fluffy.
Step 2:
Add the egg and vanilla extract and continue whisking until combined. Don’t worry if this is a little curdled at this stage.
Step 3:
Whisk in the flour and digestive crumbs. Stir in the chocolate chips and milk.
Step 4:
Preheat your Mini Snack Press & Grill. Open the lid and place a piece of the baking parchment paper over the bottom of the plate, you should have enough to grab each side and to fold over the raw mixture for baking.
Step 5:
Gently heat until bubbling, remove from the heat, stir and leave to infuse for 10 mins.
Step 6:
Place half of the cookie mixture onto the paper and spread out over the base.
Step 7:
Fold over the paper and close the lid, encasing the cookie. Cook for 6-7 minutes.
Step 8:
Once cooking time is complete open the lid and remove the cookie using the baking paper at each side.
Step 9:
Repeat with the remaining mixture.
Step 10:
Place the marshmallow spread into a small bowl and warm for a few seconds in the microwave, drizzle over the warm cookie with the melted chocolate. Serve with a scoop of vanilla ice cream.
