I’ve been really inspired by American baking recently. Over the past few months I've had such a huge urge to bake pumpkin pies, big cookies and extravagant cupcakes. I think I enjoy this style of baking so much because it's a nice change from all the delicate French cooking I usually do for work (plus it's always so indulgent to eat!) There's just something so satisfying about laying a big home made pie out on the table. It always makes me feel so self-sufficient and homely.
I’ve been meaning to make s’mores for what feels like forever now. I’ve literally been scouring the Internet for months trying to find a good recipe. Traditionally they're a snack you eat while camping made out of graham crackers, marshmallows and chocolate. I did a lot searching and couldn’t find graham crackers in any of my local supermarkets. I realised they weren't readily sold in Australian supermarkets (with exception to specialty stores), so I had a bit of a problem. On the other hand, I didn’t really just want to make ordinary s’mores. They had to be a touch more special.
Recently I picked up a cookbook at my boyfriends house and found a graham cracker recipe on the first page I opened it to. I lost my mind with excitement and swiped it (on loan I promise!) straight away. It turns out making graham crackers is actually pretty simple, and the homemade s’mores looked pretty impressive in the end.
This recipe is also a great way to make use of any left over marshmallows from our last recipe post (not that that’s really a thing - they certainly don't last long in my kitchen!)
- Home made (or store bought) marshmallows
- 300g dark chocolate
- 250 ml cream
- Bring cream to the boil.
- Break up chocolate into small pieces.
- Pour hot cream over chocolate.
- Set aside for a minute to melt.
- Stir until smooth and silky.
- Set aside.
- 60g butter
- 115g brown sugar
- 1 egg
- 1 ½ tbs milk
- 1 ½ tbs golden syrup
- 1tsp baking powder
- 250g wholemeal flour
- Cream together butter and brown sugar. This can either be done with the paddle attachment of a KitchenAid, electric beaters, or by hand with a wooden spoon if you want to be old school.
- Slowly add the egg.
- Add golden syrup and milk.
- Mix together flour and baking powder and add to the mix.
- Mix until a dough forms then wrap in cling wrap and rest in the fridge for at least an hour.
- Once the dough has rested remove from the fridge and roll between two pieces of baking paper (I added a little extra sprinkle of flour at this point because my dough was a tad sticky) until it's about 2mm in thickness. You may need to do more than one batch depending on the size of your trays.
- Place the rolled out dough onto a tray and use a knife to cut squares into the dough. Prick each square with a fork.
- Bake for 15 minutes at 180 or until golden brown.
- Once the cookies are baked, run a knife through the already scored lines to separate the cookies. Allow to cool, and then separate into each individual square.
Assembling the dessert
- Take two cookies. Spread some of the chocolate sauce you prepared earlier on one.
- Place a marshmallow on top of the chocolate sauce.
- With a blowtorch gently scorch the marshmallow.
- Place another cookie on top of the marshmallow.
- Your s’mores are now complete!