Melted butter, for greasing
300g frozen raspberries, thawed
250g pkt pink and white marshmallows
2 tsp gelatine
1 cup whipped cream
Extra 30g butter
1 tbsp Chelsea Golden Syrup
2 tbsp Chelsea Soft Brown Sugar
2 tbsp plain flour
1 tsp ground ginger
1 tbsp Chelsea Icing Sugar, for dusting
Fresh raspberries, to serve (optional)

1. Grease a 20cm square cake tin with melted butter. Line with baking paper. Put raspberries and ¼ cup water in a food processor and process until a smooth puree forms. Transfer mixture to a fine sieve over a bowl. Stir puree to pass through sieve. Discard seeds. Transfer to a small saucepan over a medium heat. Add marshmallows and cook, stirring, for 5 mins or until marshmallows have dissolved. Remove from heat.
2. Combine gelatine and 2 tablespoons of water in a microwave jug. Stand for 5 mins or until gelatine has softened. Microwave on high/100% for 30 seconds or until gelatine is dissolved. Set aside to cool for 5 mins. Fold mixture into raspberry mixture. Stir in cream and pour into prepared tin. Cover and refrigerate for at least 3 hrs or until set.
3. Preheat oven to 180°C conventional (or 160°C fan-forced). Line 2 oven trays with baking paper. Put butter, Chelsea Golden Syrup and Chelsea Soft Brown Sugar in a small saucepan over a low heat. Cook, stirring, until butter and sugar are combined. Remove from heat. Stir in flour and ginger.
4. Spoon teaspoons-full of mixture onto prepared trays, allowing for spreading (you’ll have enough to make about 12 biscuits). Bake for 10-12 mins or until golden. Cool on trays until crisp.
5. Turn out mousse. Using a 6cm round cutter, cut out 8 rounds from mousse. Put 1 mousse round on each of 4 biscuits. Add another biscuit on top of each, then a round. Dust with Chelsea Icing Sugar. Top with raspberries, if desired. Serve.