| | |

Chocolate Royals

Close up of a stack of Chocolate Royals

Oh boy, these Chocolate Royals are “just like a bought one”. This recipe is easy, if you do it in steps. I’ve used my Thermomix (as you do, when you own one) because it’s a doddle (ie. easy) to make stuff like this.

First of all you need to start by making the biscuit base. This is an easy recipe and pretty good on it’s own if you’re looking for a plain sugar cookie.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The next step is to add that little dot of jam on the base and pipe the marshmallow on top. I piped the jam dot then the marshmallow straight over the top. Marshmallow can be a tricky thing to master when piping, you need to get it just at the right texture. Too warm and it will run out of your bag, too cool and it will be setting as you try to pipe. Read my tips and you’ll be making Chocolate Royals in no time 🙂

Chocolate Royals recipe

Chocolate Royals Recipe

5 from 7 votes

5 stars tells us you love the recipe

We call these Chocolate Royal biscuits in Australia, I had so much fun developing this recipe and sharing them with my family and friends.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Difficulty Medium
Course Biscuits
Cuisine Australian
Servings 50 Cookies
Method Thermomix


  • Thermomix


For the Cookies:

  • 240 g plain flour
  • 20 g cornflour (cornstarch)
  • 1 tsp flaked salt or ½ tsp fine salt
  • 100 g caster sugar (fine sugar)
  • 110 g unsalted butter
  • 1 Large egg
  • 1 tsp vanilla extract

For the marshmallow:

  • 20 g gelatin powder no flavour
  • 70 g water for the gelatine
  • 100 g water for the sugar
  • 200 g sugar
  • 1 tsp vanilla bean paste


For the Cookie Base:

  • Set the oven to 160°C fan (320°C) and prepare 2 or 3 flat baking trays. I use good quality non-stick USA brand cookie sheets no need to use anything on these although if you don't have good quality non stick sheet just line with baking paper.
  • Weigh all the dry ingredients into your Thermomix Bowl. MC in, set for 3 seconds/speed 5.
  • Weigh the cold cubed butter into the Thermomix bowl. MC in, set for 10 seconds/speed 5.
  • Your mix should look like very fine bread crumbs at this stage. If not, scrape and lift any mixture stuck to the base of the bowl and mix for a further 3 seconds/speed 5.
  • Add the egg and vanilla to the TM bowl, mix for 5 seconds/speed 5, scrape and lift and repeat if necessary. It should look like large crumbs now if your butter was cold enough.
  • Remove the mix from the TM bowl, and bring together by hand. Roll out into a plastic sheet or silpat mat. Cut into desired shapes. I used a 42mm round cookie cutter for mine.
  • Set them on flat baking trays and bake until you start to see the first signs of colour. This only takes around 10 minutes. Remove from the oven and allow to cool before going on. You can pop them fairly close together on the trays, this cookie mix won't move much. 3cm (1inch) apart is plenty of room

For the topping:

  • In a small bowl, add the 20g gelatin and 70g tap water then set aside for 5 – 10 mins, allowing the gelatin to bloom. (ie. the gelatin will soak up all the water and soften)
  • Add 100 g of water, sugar and vanilla to the TM bow and set for 10 mins/100­°C/speed 2
  • Add the gelatin/water mix to the TM bowl and set for 1.5 mins/100°C/speed 2
  • With the MC out, and with the butterfly in set to mix for 15mins/speed 3. Allowing the mix to cool to around 50°C before continuing to whip creating air bubbles. Keep adjusting the time until the marshmallow has formed and is thick and pipable.
  • See my tips if you accidently let it cool too much and set.


YouTube video


Working with marshmallow is easy once you’ve worked out that it sets just like jelly, and what needs to happen before the setting takes place.  If you forget about it, and allow it too cool and set too much before you get to do your piping, you’ll need to gently warm it and whip it again to get it to the right texture. 
What you’re aiming to do is melt the sugar crystals in the water making a sugar syrup. Then you want to dissolve the gelatin into the sugar syrup, whipping it as you go to create lots of little bubbles.  This mix is then popped into a piping bag and piped out when it can hold its own shape.  Do little test bits on the tray or baking paper before you start.

Ok, so who’s going to own up to what we used to do with these when we were kids? LOL


  1. 5 stars
    Wow, wow, wow!!! These delicious morsels were absolutely fantastic. Yes, they’re a bit of a phaff to make but it’s soooo worth it!!!

    I made a big batch of these for our in-house church cafe and was quite disappointed at the response to them. I thought they would FLY out the door and while they sold well, they certainly didn’t take wing as I had hoped. Turns out they looked so impressive, our customers thought they were store bought, packet ones ???

    1. I used couverture chocolate and tempered it, it’s something I teach in my Bake Club classes. It’s in Season 3 week 1. I think I’ve got a video on making marshmallow with gelatine leaves in the TM in that same week, the recipe for the Chocolate Royals, I just used powdered gelatine. The video is called “Tempering chocolate and enrobing biscuits” If your not interested in that you could use compound chocolate from the supermarket or grab some melts from a cake decorating supplies shop.

    1. Hi Patti,
      I’m not particularly eager to give the ingredients in cups and tsp/tbsp so much. As a pastry chef, I try to be consistent. We’re in Australia, and our measurements differ to most places in the world. For example, our Aussie tablespoon is 20ml and other places it ranges from 14.5 to 15.9ml.

      If I give weights, it will make sure the recipe is consistent. I suggest you download our free Aussie conversion charts if you prefer to use cups and spoons because I can only tell you what I used not knowing where you are.
      Does that all make sense?
      Regards Bec

      1. 5 stars
        Should have mentioned I live in Canada. The chart is very helpful Thank you so much. AS I am not a pastry chef I don’t often weigh ingredients that is why I asked.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating