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1
Beat butter, brown sugar and egg in a medium bowl with an electric mixer until combined. Stir in combined sifted flours and cocoa, in two batches.
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2
Knead dough on a lightly floured surface until smooth. Roll between sheets of parchment paper to 1/4 inch thickness. Wrap in plastic wrap; refrigerate 30 mins.
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3
Preheat the oven to 350u00b0F. Grease and line 2 baking pans with parchment paper.
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4
Using a 3-inch round cutter, cut 28 rounds from the dough. Place 1 inch apart on prepared pans. Bake 12 mins or until firm. Cool on wire racks.
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5
Place half the cookies, bottom-side up, on a baking pan. Using scissors, cut marshmallows in half horizontally. Press marshmallow halves, cut-side down, onto each cookie to cover surface. Bake 2 mins.
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6
Meanwhile, spread 1/2 tsp of jam on remaining cookies, bottom-side up. Immediately press onto the top of the softened marshmallow, jam-side down. Let stand 20 mins or until marshmallow is firm.
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7
Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let water touch bottom of bowl). Remove from heat; stir in oil. Dip marshmallow wheels into chocolate, spinning around like a wheel to cover side, then place on a wire rack. Spoon more chocolate over the top and use a metal spatula to smooth. Remove excess chocolate using the spatula. Let stand until set, then turn over and cover the bottom with chocolate. Let stand on a parchment paper-lined tray until chocolate sets.
