The recipe
Lore
Tasha’s bake takes the emotional shorthand of an after-school treat and gives it a handshake-worthy finish. Marshmallow adds a textural problem—softness and structure have to coexist—so the successful biscuit needs to feel generous without becoming messy. The result is remembered here as a warm, nostalgic Signature rather than as a recipe we can safely reconstruct.
Source note
Public recreation / fan method — not the baker’s original formula. Paraphrased from Malted Marshmallow Biscuits, Relaxed Recipes; this is not Tasha Stones’s original formula.
Ingredients
- Milo shortbread: 8.8 oz plain flour; 2/3 cup Milo; 1/4 cup Dutch-process cocoa; 1/2 tsp fine salt; 7.9 oz unsalted butter; 2/3 cup icing sugar; 1 large egg yolk; 1 1/2 tsp vanilla; 2–3 tbsp whole milk; extra Milo
- Milo marshmallow: 2 fl oz cold water; 2 1/4 tsp gelatine; 1/2 cup granulated sugar; 1/3 cup light corn syrup; another 2 fl oz water; 1/4 tsp salt; 3 tbsp Milo; 1 1/2 tsp vanilla; 1/4 tsp cream of tartar
- Spun sugar: 1 cup granulated sugar; 1/4 cup water; 1 tbsp corn syrup; optional food colouring
Method
- Heat oven to 325°F and line trays. Whisk flour, Milo, cocoa, and salt.
- Cream butter and icing sugar, beat in yolk and vanilla, then mix in dry ingredients. Add milk only as needed.
- Roll to 6mm between parchment, chill 30 minutes, cut rounds, and bake 12–15 minutes. Cool on trays for 5 minutes, then rack-cool.
- Bloom gelatine in 2 fl oz water. Cook sugar, syrup, second water, salt, and cream of tartar to 240°F; stir in Milo.
- Pour syrup into gelatine on low speed, then beat high 10–15 minutes until thick, glossy, and tripled. Beat in vanilla.
- Cook spun-sugar mixture to 320°F and drizzle quickly with a fork over parchment.
- Pipe warm marshmallow onto biscuits, add spun sugar, dust with Milo, and let set 30–45 minutes.
Baker’s tips
Pipe the marshmallow while warm and have the biscuits ready first; it firms quickly.
