Save to your scrapbook
Martha Collison's gingerbread s'more biscuits
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
FOR THE BISCUITS
125g dark brown soft sugar
75g golden syrup
200g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
FOR THE FILLING
120g caster sugar
80g golden syrup
2 British Blacktail Large Free Range Egg whites
½ tsp vanilla extract
100g dark chocolate, melted
You will also need a piping bag and a sugar thermometer
1. Heat the butter, dark brown sugar and golden syrup in a saucepan until the butter has melted and the mixture is bubbling.
2. Combine the flour, bicarbonate of soda and spices in a large mixing bowl and make a well in the centre. Pour the wet ingredients into the well.
3. Mix the ingredients together using a wooden spoon until a thick dough comes together. As soon as it becomes smooth stop stirring or your biscuits will become tough. Allow the mixture to sit at room temperature for 5 minutes to cool.
4. Preheat the oven to 180°C, gas mark 4 and line 2 baking sheets with baking parchment. Roll out the biscuit dough to the thickness of a £1 coin and then slice into 50 even-sized rectangles. Arrange on the baking trays and bake for 14-15 minutes or until golden brown round the edges, swapping the trays over for the last few minutes. Allow to cool completely.
5. To make the filling, place the sugar, golden syrup and 2 tbsp of water into a saucepan and cook on a medium-high heat without stirring until the mixture reaches the soft-ball stage (118°C on a sugar thermometer). If you don’t have a thermometer, the mixture is ready when the bubbles start to stick together and it drips off a spoon in a steady stream. Remove from the heat.
6. Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks form. With the mixer on low speed, carefully pour the hot sugar into the bowl. When all the sugar has been added, increase the mixer to high speed and whip until the sides of the bowl feel only slightly warm and the mixture is thick and glossy. Add the vanilla extract at the end and spoon the mixture into a piping bag.
7. Cover the top of half the gingerbread biscuits with a generous amount of dark chocolate. Pipe the marshmallow mixture onto the bottom of the remaining biscuits, then sandwich the 2 together to form a s’more.
Martha's tipTo really evoke that feeling of snuggling around a campfire and toasting marshmallows, try using a blowtorch to gently toast the marshmallow that is peeking out the sides of the s’mores until golden brown.
Typical values per serving:
This recipe was first published in Thu Nov 01 15:48:39 GMT 2018.