This classic American treat can be made with shop-bought cookies, marshmallow and chocolate. If you want to make the biscuits yourself, this buttery, slightly spiced cookie recipe is easy and fun to make and goes exceptionally well with chocolate and marshmallows! Enjoy!
For the biscuits:
200g soft light brown sugar
200g butter/baking margerine
1 medium free-range egg
200g wholemeal flour
200g plain flour
2 tsp mixed spice
½ tsp salt
chocolate or chocolate spread
Makes a minimum of 40 medium size cookies/biscuits
- Cream sugar and margerine until soft and fluffy, then beat in the egg.
- Measure out all the other ingredients, then mix into the sugar, butter and egg mixture. Beat just long enough to combine the ingredients and no longer.
- Gather the dough together (it will be crumbly but you will be able to press it easily in to a ball). Wrap in clingfilm/plastic wrap and refrigerate for two hours or overnight.
- Preheat the oven to 160 degrees Celsius, fan (320 degrees Fahrenheit).
- Roll the dough out to a thickness of 2-3mm and stamp out as many cookies as you can. Space out the cookies on the baking tray to allow for a little spreading in the oven. Gather the scraps and re-roll and cut more cookie shapes until the dough is used up.
- Bake the cookies for 12-14 minutes until they start to turn golden brown around the edges.
- Allow the cookies to cool on the baking tray and store in a biscuit tin for a few days until needed.
When it's finally time to make the Smores, start by impaling marshamallows onto kebab sticks and carefully toasting them over an open fire. Take two cookies, put a square of chocolate on one of them. Then ask a friend to place their toasted marshmallow, still on its stick, on top of the chocolate. Clamp the second biscuit on top and pull away the stick so that the toasted marshmallow is sandwiched between the two biscuits.