VANILLA BISCUIT

1. Mix the butter and icing sugar until completely smooth.
2. Add the egg and vanilla and mix to combine.
3. Lastly, add the almond meal, flour and salt, then mix until the ingredients just come together as a dough.
4. Press the dough into a flat rectangle and wrap in plastic wrap. Place into the refrigerator for approximately 60 minutes, until firm enough to roll.
5. Heat the oven to 160°C, fan forced.
6. On a lightly floured workbench, roll the chilled dough out to approximately 3mm in thickness.
7. Use a fluted round cutter, 70mm in diameter, to cut out discs of dough.
8. Place the discs onto a lined baking tray and use a fork to dock the centre of each disc.
9. Bake in the pre-heated oven for approximately 15 minutes, or until light-golden in colour.
10. Allow to cool completely at room temperature.

STRAWBERRY JAM CENTRE

1. Pipe the jam in the centre of half of the cooled vanilla biscuits.
2. Set aside until required.

Note:    This needs to be done before you begin making the marshmallow.

VANILLA MARSHMALLOW

1. Soak the gelatine in a bowl of cold water until soft and pliable, approximately 5 minutes. Gently squeeze to remove any excess water from the gelatine and set aside.
2. Begin whisking the egg whites. If using a stand mixer, you may need to begin whisking by hand until the egg white increases in size slightly before continuing with the stand mixer.
3. Place the water, sugar and vanilla into a saucepan and bring to the boil.
4. Once the syrup reaches 114°C, carefully pour it over the egg whites while continuing to whisk on high speed.
5. Add the pre-soaked gelatine and continue to whisk. The residual heat from the syrup will melt the gelatine and it will incorporate into the meringue.
6. Reduce to medium speed and continue to whisk until the marshmallow cools and begins to thicken. The marshmallow will be ready once it holds inside the whisk while still flowing slightly.
7. Transfer the marshmallow into a piping bag fitted with a 12mm round nozzle.
8. Pipe the marshmallow on top of the biscuits with the jam centre, then sandwich together with the remaining plain biscuits. Press down gently to allow the marshmallow to spread out to the edges of the biscuit, protruding slightly.
9. Allow to set completely at room temperature before dipping in the chocolate coating.

CHOCOLATE COATING

1. Place the chocolate into a saucepan and melt over an induction cooktop until you have 50% solids and 50% liquid. Transfer into a bowl and stir vigorously until the chocolate has completely melted.
2. Add the oil and stir to combine.
3. Using a fork, dip each sandwiched marshmallow wheel into the chocolate mixture, tap off any excess chocolate and transfer onto a lined tray.
4. Before the chocolate sets, sprinkle the surface with crushed freeze-dried strawberries.
5. Allow to set at room temperature.

Note:    Store at room temperature for up to 1 week.