Instructions

MAKE THE ENHANCED MILO SHORTBREAD BASE:
1. Prepare workspace: Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
2. Combine dry ingredients: In medium bowl, whisk together flour, Milo powder, cocoa powder, and salt until evenly distributed.
3. Create base mixture: In large bowl, cream butter and sifted powdered sugar until very light and fluffy, about 5-6 minutes.
4. Add binding elements: Beat in egg yolk and vanilla extract until well combined.
5. Achieve Paul's delicate texture: Gradually mix in dry ingredients on low speed just until combined. Add milk gradually if dough seems too crumbly.
6. Correct thickness issue: Divide dough in half, roll each portion between parchment sheets to exactly 1/4-inch thickness (addressing Prue's thickness concern).
7. Chill for clean cutting: Refrigerate rolled dough 30 minutes until firm.
8. Cut precisely: Using 2-inch round cutter or elegant shapes, cut biscuits and transfer to prepared baking sheets, spacing 1 inch apart.
9. Bake for texture: Bake 12-15 minutes until edges are just set but centers still appear slightly soft.
10. Cool properly: Cool on baking sheets 5 minutes, then transfer to wire racks. Biscuits will continue to firm as they cool.

PREPARE THE PROFESSIONAL MILO MARSHMALLOW:
11. Bloom gelatin: Sprinkle gelatin over 1/4 cup cold water in bowl of stand mixer fitted with whisk attachment. Let bloom 5-10 minutes.
12. Create sugar syrup: In heavy saucepan, combine sugar, corn syrup, second 1/4 cup water, salt, and cream of tartar.
13. Cook to temperature: Attach candy thermometer, cook without stirring until mixture reaches 240°F (soft ball stage).
14. Milo integration: Remove from heat, immediately whisk in Milo powder until completely smooth and no lumps remain.
15. Create marshmallow: With mixer on low speed, carefully pour hot syrup down side of bowl into bloomed gelatin.
16. Achieve Prue's beautifully piped texture: Increase speed to high, beat 10-15 minutes until mixture is thick, glossy, white, and tripled in volume.
17. Final flavoring: Beat in vanilla extract until combined.

CREATE THE DELICATE SPUN SUGAR:
18. Prepare sugar mixture: In heavy saucepan, combine sugar, water, and corn syrup.
19. Cook to hard crack: Cook without stirring until deep amber color and 320°F (hard crack stage).
20. Add color: If using food coloring, add a few drops when syrup reaches temperature.
21. Spin sugar technique: Working very quickly, use clean fork to create thin sugar threads by drizzling syrup in delicate patterns over parchment.
22. Create artistic elements: Form nest-like shapes or abstract decorations as desired.
23. Work efficiently: Sugar hardens quickly, so work in small batches if needed.

PROFESSIONAL ASSEMBLY:
24. Prepare for piping: Transfer warm marshmallow to large piping bag fitted with large star tip.
25. Elegant piping technique: Pipe generous rosettes or sophisticated swirls onto each cooled biscuit, creating height and visual interest.
26. Add spun sugar artistry: Carefully place delicate spun sugar decorations on top of each piped marshmallow.
27. Australian authenticity: Lightly dust finished biscuits with additional Milo powder using fine sieve.
28. Optional elegance: Add tiny pinch of edible gold dust for special occasions.
29. Proper setting: Allow marshmallow to set for 30-45 minutes at room temperature before serving.
30. Temperature service: Serve at room temperature to fully appreciate the malted chocolate flavors.