- 175g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup golden syrup or honey (or a mix of the two)
- 1/2 cup plain oil
- 1 teaspoon cinnamon
- pinch of salt
- 4 large marshmallows (or about 12-15 regular sized ones)
- 100g dark, dark chocolate
Stir together the flour, baking soda and powder, the cinnamon and a pinch of salt. Tip in the syrup and oil and stir together to form a rough, crumbly cookie dough (the texture may vary depending on your flour, the humidity, bla bla bla, so add a little more flour if it looks unmanageably damp, otherwise it'll probably be fine.)
Set your oven to 180 C/350 F.
Reserving a couple of tablespoons of dough to sprinkle over the marshmallows, roll it out to a circle just larger than your pie plate (use one of around 21cm) and transfer it to said pie plate. I tend to roll out the dough between two sheets of baking paper, and then lift the entire thing up, place it in the pie plate, then remove the top layer of baking paper and press down the dough. That way there's much less cleaning involved - of both the pie plate and your rolling pin.
Jab the pastry a few times with a fork, which will help stop it puffing up in the oven, and bake for around ten minutes, till golden and a little crisp.
If you have giant marshmallows, halve them and arrange evenly within the pie shell - otherwise just cram it with regular marshmallows. Roughly chop or break up the chocolate and tuck pieces of it evenly amongst the marshmallows. Grind over a little salt, and scatter with the reserved crumbs of dough. Bake until the marshmallows are puffy and a little browned - about ten minutes.