In a small bowl, combine powdered sugar and corn starch.

In a 8cm square tin, place a layer of baking paper on the bottom of the tin. Grease with vegetable oil. Dust the tin with half of the powdered sugar/corn starch mixture.

In a small bowl, soak gelatin in 1 ½ teaspoon of water until soft. The gelatin should be fully soaked. More water can be used but make sure to squeeze any excess water out of the gelatin before using.

In a large bowl, whisk together egg whites and cream of tartar until stiff peaks are formed.

Combine sugar and corn syrup in a medium saucepan. Place over medium to low heat until the sugar dissolves. Allow mixture to reach 239° Fahrenheit. Remove from heat and add into the egg white (meringue) mixture. Continuously whisk during this processed. Let the sugar mixture incorporate fully (about 3 to 5 minutes or until thick and glossy).

Cut gelatin into pieces and add to meringue while the mixture is still hot, adding a few pieces at a time.

Whisk in vanilla extract.

Scrap the mixture into the prepared tine and let set for one and a half hours.

Turn out marshmallow onto a surface that has been dusted with the remaining powdered sugar / corn starch mixture. Cut out 8 marshmallows with a 5cm cutter.

In a food processor, blitz together whole meal flour and wheatgerm. Then add butter, brown sugar, baking powder, and salt until the mixture resembles breadcrumbs.

At little at a time, add in the milk until a dough is formed. Shape the dough into a flat disc. Wrap and let chill for 20 minutes.

Roll out the dough until it is 3mm thick (no particular shape). Use a 5cm cutter to create 16 discs. Let chill for 20 minutes.

Preheat the oven to 375° Fahrenheit. Bake for 15-20 minutes (the biscuits should be lightly darkened around the edges). Let cool for 3-5 minutes on the pan before transferring to a wire rack to let them cool completely.

In a small saucepan, heat the cream over medium to low heat until simmering.

Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and stir until smooth.

Let rest for 45-60 minutes at room temperature. The ganache should reach a pipeable consistency. Spoon the ganache into a bag until ready to use.

Pipe Ganache onto each digestive biscuit.

Sandwich a marshmallow between the prepared crackers with the ganache touching the marshmallow.

Use a blowtorch to get the marshmallow to the desired amount of doneness.