Bonfire s’mores
These are the stuff of dreams. The sweet marshmallow is tempered by a less sweet gingery biscuit with a pleasing snap and some good dark chocolate. I have made the biscuits vegan – they last better, and it means my brother and sister can eat them, too – but if you prefer, you could use an egg in place of the chia and water mixture. Other suggestions for sandwiching: a little dulce de leche spread with a sprinkle of toasted coconut.
- Serves
- Makes 10
Ingredients
For the ginger biscuits
- 1 tsp chia seeds
- 70g oats
- 70g coconut oil
- 2 tbsp ground ginger
- 100g soft brown sugar
- 50ml maple syrup
- 170g white spelt or plain flour
- ½ tsp baking powder
- 1 pinch salt
- 2 pieces stem ginger, roughly chopped
For the filling
- 100g marshmallows (I use vegan ones)
- 100g dark chocolate
- 100g skin-on almonds, toasted and finely chopped
Prep the chia seeds + oats
Heat the oven to 190C/375F/gas 5. In a jug or small bowl, mix the chia with three tablespoons of water and leave to stand for five minutes, or until thickened. In a food processor, blitz the oats until you have a fine flour.
Melt coconut oil, ginger, sugar and maple syrup together
Melt the coconut oil, ginger, sugar and maple syrup in a small saucepan until the sugar has fully melted, and set aside to cool.
Add remaining dry ingredients + blitz
Put the oats and remaining dry ingredients into the bowl of a food processor and blitz to combine.
Make dough + roll out
Pour in the chia mixture, add the syrup mixture, and pulse until a dough forms. Tip this out on to a lightly floured surface, roll into a large square about 2mm thick, then cut into roughly 7cm squares. You will need to re-form the offcuts and repeat the rolling-out process.
Bake the biscuits
Put the biscuits on two baking trays lined with greaseproof paper, prick all over with a fork and bake for 10-15 minutes, until golden brown around the edges. Leave to cool a little.
Melt your chocolate
Finely chop the chocolate and, stirring constantly, melt over the water in a heatproof bowl set over a pan of simmering water, making sure it doesn’t touch the water. Take off the heat. Put the toasted almonds in another bowl.
Toast your marshmallows
Toast a couple of marshmallows over the bonfire on a metal skewer until charred and drippy, and use to fill a biscuit sandwich, which you can then dunk in the chocolate and almonds.
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