Method

• 1.
  Preheat oven to 160°C/140°C fan-forced. To make biscuits, place butter, sugar and wattleseed in a stand mixer fitted with the paddle attachment and beat until pale. Beat in egg and vanilla. Add flour and baking powder, and beat to combine.
• 2.
  Halve dough and roll each portion between 2 sheets of baking paper to 4mm thick. Remove top layers of paper and transfer dough and bottom layer of paper to 2 baking trays. Chill for 30 minutes. Bake, swapping trays halfway, for 15 minutes or until light golden. Remove from oven and, working quickly, use a 6cm round cookie cutter to cut 24 rounds. Transfer to wire racks to cool.
• 3.
  In a microwave-safe bowl, microwave marshmallows on high for 40 seconds, stirring vigorously halfway through, until smooth. Transfer to a piping bag fitted with a 5mm nozzle. Spread half biscuits with 1/2 tsp jam, leaving a 5mm border. Pipe marshmallow over jam (reheat on high for 10 seconds if it has set). Sandwich with remaining biscuits and chill for 30 minutes.
• 4.
  Place chocolate and oil in a bowl over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted.
• 5.
  Dip biscuit bases in chocolate and chill, base-side up, for 20 minutes. Once set, spoon chocolate over biscuit tops, letting it run down sides.
• 6.
  Top with extra wattleseed and raspberries, and chill for 3 hours or until set. Chill for up to 1 week.