Ingredient Caramel Tim Tam Balls: - Simple and delicious Tim Tam Cheesecake Balls made from only 3 ingredients - Tim Tams, cream cheese and melted chocolate! One tip I have is that I freeze my marshmallows – I pop them in the freezer a day or two before I need them. You can of course not freeze them at all and it potentially has no effect on the outcome but my hope is that the marshmallows hold their shape longer. How about you make two batches and test it out! Marshmallows– I like to use regular pink and white marshmallows, but you can use mini marshmallows – you will obviously need to use more than 3! Or use large marshmallows and cut in half before placing on the biscuit to allow it to melt through under the grill.

If you're making theseTic Toc Tea Cup Biscuits ahead of time, you can store them in an airtight container at room temperature for up to 5 days (which is great if you're trying to get organised and avoid the mad rush on the day!). This recipe has featured on my blog for some time but as one of my first recipes so I thought it was time to revisit it and photograph it again so you can see just how delicious and simple it is! Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough. Ingredient Iced Vovo Tarts are a yummy twist on the classic Arnott's biscuit! Think sweet pastry shells filled with jam, marshmallow mixture and sprinkled with coconut... and ready in just 10 minutes!

To make icing, beat butter and icing sugar together in a large bowl with a handheld electric whisk until light and fluffy. Melt marshmallows in microwave in a glass bowl for 20sec bursts until just melted and warm. Stir marshmallow until smooth, then beat into icing with a drop of food colouring, if using. Everyone loves a sweet treat now and then, but keeping them low in syns is important on the Slimming World plan if you want to keep within your syn allowance.

While still warm, fill a large piping bag with the icing, cut off end to make a rough 1cm (1/2in) opening. Pipe mounds on to the whole biscuit circles, then lay on the tops. Press down lightly to secure. Leave icing to harden before serving. As you can see this is not the usual Marshmallow Slice with a lovely fluffy topping on a shortcrust base that you would expect to find. You can find that version here. This is yummy chocolately, biscuity, marshmallowy goodness with a good dollop of butter & sugar for added tastiness – you sure don’t come here for diet advice! With a clean pair of kitchen scissors, cut a pink mini marshmallow in half length-ways, to make two bunny ears.

Robyn Jones

Spoon the marshmallow into the piping bag fitted with the plain nozzle. Secure the end with a tie and refrigerate for 20 minutes.