Choc-Mallow berry biscuit sandwich

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Recipe's preparation

Preheat oven to 180 deg fan forced or 200 deg conventional.
Spray round fluted silicone pan with cooking spray and place on large baking tray big enough for the pan to sit level.
Place sugar in TM bowl and mill 7 sec speed 10, set aside
Place butter in bowl and melt on 37 deg until melted.
Add sugar and egg to bowl and mix 10 sec speed 4.
Add both Flours and combine 1 min speed 1.
Scrape bowl and stir with spatular.
Place dough on baking mat and divide in half.
wrap one half in glad wrap and set aside.
Press the othe dough portion firmly in prepared pan and bake for 20 mins or until golden bown.
Remove from oven and set aside for 15 mins to cool, leave in pan, Then put in fridge for 30 mins.
Turn out biscuit onto wire rack decorative side up.
Wash and dry pan and regreese.
Press remaining dough and bake for 20 mins or until golen brown.
Remove from oven and spread 1/2 raspberry jam on warm biscuit leaving a 5mm border.
Add a layer of marshmallows starting from the middle and working around in circles.
Bake for 5 mins or until soft.
Meanwhile spread remaining jam on smooth side of cooked biscuit.
With hot marshmallow biscuit still in pan immediatley sandwich with other biscuit jam side down.
Gently but firmly push down to squash marshmallows level.
Chill in fridge for an hour.
Remove from pan.
Place chocolate in TM bowl and grate 15 sec speed 9
Add oil and melt 5 mins/55deg/speed 4
Spoon chocolate into pan and spread to cover base.
Carefully place biscuit back into pan on topmof melted chocolate and carefully push down to level surface,
Chill for 2 hours.
Turn out biscuit onto chopping board chocolate side up.
Set aside for 5 mins before cutting.
Serve.

Can be stored in an airtight container in the afridge for up to a week.