S’mores

S’mores

By
From
Treats
Makes
20
Photographer
Danielle Wood

S’mores, short for ‘some more’, are an American campfire treat that take toasted marshmallows up a notch by pairing them with chocolate and sandwiching them between two cookies. The spelt flour and brown sugar make these cookies work really well with the sweet marshmallow and chocolate filling. Package them into little kits in vintage-style campfire-friendly mugs (even if there isn’t a campfire in sight!).

Cookies

Ingredients

Quantity Ingredient
175g unsalted butter
75g light brown soft sugar
3 tablespoons golden syrup
1 teaspoon vanilla extract
450g plain spelt flour, plus extra for dusting
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt

Topping

Quantity Ingredient
2 tablespoons light brown soft sugar
1 teaspoon ground cinnamon

Filling

Quantity Ingredient
100g dark or milk chocolate, roughly chopped
20 marshmallows, halved

Method

  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  2. Using a food processor with the beater attachment, mix the butter, sugar and golden syrup until the mixture is pale and fluffy, then add the vanilla.
  3. Into a clean bowl sift the flour, cinnamon, baking powder and salt, and stir to combine. Gradually add this flour mixture to the butter mixture in the food processor, and mix until a dough forms. Split the dough into 2 halves and wrap one half in clingfilm and set aside.
  4. Roll out the other half of the dough onto a floured surface to 3 mm thick. Next, cut the dough into rectangles measuring 5 × 8 cm. Transfer the rectangles to the baking trays and make a pattern on the top using a fork or lollipop stick. Sprinkle the rectangles with the sugar and cinnamon topping, then chill them in the freezer for 10 minutes. Bake for 7–8 minutes in batches in the oven, until the cookies are firm and golden brown.
  5. Allow the cookies to fully cool on a wire rack, and repeat with the remaining dough.
  6. To assemble the s’mores, work in batches of 4: place 4 cookies at a time face-side down on a lined baking tray. Place 2 marshmallow halves on each cookie. Heat them under a medium grill for a few seconds, until the marshmallow starts to melt, then remove them from the heat, sprinkle some chopped chocolate over the top, and sandwich each one by pressing another cookie on top.
  7. Alternatively, toast your marshmallows on a campfire and sandwich along with a chunk of chocolate between 2 cookies. Store the cookies in a tin or an airtight container for up to 2 weeks. Eat assembled s’mores straight away.
Tags:
Treats
April
Carter
gift
handmade
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