Gluten Free Marshmallow Easter Eggs 

Directions

Cookie Wafer

1. Combine Kinnikinnick All Purpose Flour Blend, baking soda and salt. Set aside.
   
2. Cream butter, vanilla and sugars until light and fluffy. Add egg. Beat well.
   
3. Slowly add dry ingredients to creamed mixture, alternating with milk. Mix until fully incorporated (pea size lumps).
   
4. Add chocolate chips. 
   
5. Finish mixing dough on counter with your hands to form a smooth dough. Form dough into a log.
   
6. Chill covered dough for 2 hours.

 Forming Wafers

1. Preheat oven to 350°F (176°C). Lightly spray baking trays or line with parchment paper. Set aside.
   
2. Divide dough into 3 portions.
   
3. Roll dough on parchment paper - about 1/8” thick (use additional Kinnikinnick All Purpose Flour Blend to aid in rolling out).
   
4. Cut into egg shapes using a oval or egg shaped cookie cutter.
5. Continue with remainder of dough.
   
6. Place on baking trays (2" apart).
   
7. Bake in preheated oven for  8 - 10 minutes.
   
8. Cool for 5 minutes and remove from pan. Cool cookies before decorating. 

Yields 40 wafers

Marshmallow Filling 

1. Whip marshmallow fluff and milk together.
2. Place mixture in a piping bag for easy assembly. Set aside. 
3. Place a wire rack on parchment lined baking tray.
4. Place ½ of the Egg Shaped Wafers on wire rack (Finished side down).
5. Pipe a mound of Marshmallow Filling (approx. 1 tablespoon) on Egg Shaped Wafer.
6. Refrigerate for 15 - 20 minutes until Marshmallow Filling is firm to the touch.
7. Place a Egg Shaped Wafer on top to create a sandwich (finished wafer side up). Press slightly together. 
8. Return to refrigerator to set for 30 minutes (leave on wire rack). 

Chocolate Coating (melt prior to dipping)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
2. Remove from heat and cool slightly.
3. Spoon chocolate over top of filled Marshmallow Easter Eggs.
4. Allow excess chocolate to drip off prior to placing on parchment paper.
5. Let set in the refrigerator for 30 minutes or overnight.

Royal Icing Decorations 

1. Mix egg whites until soft peak.
2. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
3. Colour royal icing with your favourite Easter colours.
4. Place royal icing in piping bags with a writing tip #3. Set aside.
5. Remove Marshmallow Easter Eggs from refrigerator and carefully remove from wire rack using a pallet knife or paring knife to assist.
6. Break off or trim any excess chocolate on edges.
7. Using assorted coloured royal icing decorate Marshmallow Easter Eggs with lines, dots or designs. 
8. Add optional confetti sprinkles or balls to royal icing. 
9. Return to refrigerator to set (approx. 30 minutes). 
10. Store in a cool place.    

Yields 20 Marshmallow Easter Eggs