



The defining feature of a marshmallow biscuit is its contrast in textures:
The Base: A firm, crumbly cookie or shortbread disc (sometimes graham cracker or digestive biscuit style) that provides structural support and a buttery crunch.
The Marshmallow: A whipped mixture of sugar, gelatin (or agar-agar), and vanilla piped into a dome or flat layer over the biscuit base.
The Coating: A thin, snappy layer of chocolate, compound coating, or icing that seals in moisture and keeps the marshmallow soft and airy.
While the core concept is similar worldwide, regional variations add unique twists:
| Style / Name | Notable Brands / Region | Features |
| Mallow Domes | Mallomars (US), Scottish Teacakes (Tunnock's, UK), Chocolate Mallows (M&S) | Round shortbread or digestive base topped with a high marshmallow dome and covered in milk/dark chocolate. |
| Sandwich Biscuits | Wagon Wheels (UK/Australia), Choco Pie (Lotte/Orion, Korea) | Marshmallow sandwiched between two soft biscuits and fully coated in chocolate. |
| Jam & Mallow | Mikado (Ireland), Jammy Mallows, Pinwheels | Adds a dollop of fruit jam (raspberry or strawberry) between or under the marshmallow layer. |
| S'mores Style | MoonPie (US) | Graham cracker biscuits sandwiching marshmallow, enrobed in chocolate, banana, or vanilla coating. |
Fun Fact: Because the marshmallow filling can trap moisture and soften the biscuit over time, many commercial bakeries use a thin chocolate seal directly on the biscuit before piping the marshmallow to preserve the crunch.
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