Instructions for the cookies

• Line a cookie tray with baking paper and preheat oven to approximately 175 degrees Celsius.
• In a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, beat butter and sugar until well combined.
• Add essence and flour and beat for a further minute.
• Add oil (you can add more if the mixture seems dry) until dough comes together.
• Sprinkle gluten free flour on a clean surface and roll out dough until it's 0.5cm - 1cm in height.
• Using a cookie cutter (any size you like, just keep in mind you'll be adding marshmallows and jam, so don't make them too large), cut mixture into even circles.
• Place on prepared tray and bake for approximately 20 minutes, or until cookies start to brown and become firm to the touch.
• Remove cookies from the oven and leave to cool completely.

Instruction for the filling and final touches

• Cut marshmallows into thirds and place on half of the cookies (each half should have 1 marshmallow, cut into three pieces to cover most of the cookie base).
• Place cookies back in the oven and bake for approximately 10 minutes, or until marshmallow starts to melt (keep an eye on it - you don't want to burn your marshmallows!).
• Remove cookies from oven, and while cooling, spread a layer of jam on the remaining cookies.
• Melt chocolate until completely smooth.
• Place cookies covered in jam onto marshmallow cookies and press together.
• Using two forks, dip cookies into chocolate to completely coat, let excess chocolate drip off and place onto baking paper to set.
• Place cookies into the fridge to set for an hour and store in the fridge until ready to serve.