Scrape down the sides and mix well, then add the flour, bicarbonate of soda and salt.
Mix to form a rough dough, then add the white chocolate chips.
Divide into four equal-sized balls and roll into equal-length logs (the smaller the length, the bigger the mouth!).
Bake at 170 degrees for roughly 10 minutes, until the edges appear cooked and the base is lightly caramelised.
Allow to cool but not completely. Then, while pliable, rest the cookie against something curved to slightly bend it in half (don’t worry if it breaks as you can stick it together with the “gum” ganache).
For the Gum Ganache
250g whipping cream
225g dark chocolate (melted)
85g butter (room temperature)
Red food colouring (by eye)
Boil the cream and then pour over the chocolate and the food colouring.
Stir in the butter.
Allow the ganache to set.
Pipe the ganache around the edge of the cookie and then stick in the mini marshmallows as teeth.