Marshmallows

S'mores

I have always been a big fan of toasted marshmallows. Every memory I have of camping trips, either as a child or an adult, contain toasted marshmallows. In fact, every time I was near a fire there needed to be some form of stick or skewer in my hand. We ate them hot and gooey, fresh from the fire. 

Here in the States it is far more common to eat marshmallows in the form of a s'more. I admitted to some friends of mine last week that I had never eaten one, and it was decided that this needed to be rectified as soon as possible. Even if you are not American, everyone knows what a s’more is. A nice toasty marshmallow and some chocolate sandwiched between a couple of graham crackers. While it is traditional to use store bought graham crackers, I’d thought I would try and make my own. They don’t taste exactly the same as the ones from the packet, but I think I actually like the home baked ones more! So this past weekend I baked some graham crackers and headed to the beach with some good friends for a bonfire night. 

It was the perfect day for it. Gorgeous, sunny and just a bit cool, it was ideal for sitting on the beach next to a bonfire watching the sun set over the Olympic mountain ranges. Unfortunately, it seemed like everyone else had the same idea. By the time we got there, all the fire pits were in use. Luckily we have a fire pit on our apartment rooftop, so everyone reconvened there instead. It was still such a lovely afternoon, just not quite the same view as we were expecting!

Also, you will likely have leftover graham crackers from this recipe (unless you are making a LOT of s'mores). Do yourself a favour and use them to make an ice cream sandwich. You're welcome. 

Ingredients
Graham crackers
½ cup plain flour
2 cups graham flour
 cup brown sugar
½ tsp salt
½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
113g unsalted butter, cold and cubed
4 tbsp honey
¼ cup milk
1 tsp vanilla
cinnamon and sugar for sprinkling
To finish
marshmallows
chocolate

Method
Combine all the dry ingredients for the graham crackers in large bowl, or the bowl of your mixer.
Add the cubes of cold butter and mix on a low speed until a crumb-like consistency. If you are not using a mixer, combine the butter with the dry ingredients by rubbing between your fingers.
Mix the wet ingredients together and then combine with the dry, until it forms a firm dough.
Tip the dough out of your bowl into a piece of clingfilm and wrap tightly.
Chill in the fridge for at least 1 hour.
In the meantime, preheat your over to 175 degrees.
Once the dough is chilled, roll out between two sheets of baking paper (or on the bench with a dusting of flour) until only a few millimetres thick.
Cut into whatever size square/rectangle/circle you want your final biscuits to be and transfer to a baking tray lined with baking paper.
Sprinkle the top of the biscuits with a mix of cinnamon sugar.
Bake for approximately 20 minutes until lightly browned and crisp on the edges.
Cool the biscuits on a wire rack.
When it comes time to make your s’mores, get your graham crackers and chocolate ready. Toast the marshmallows over a fire until gooey, then sandwich everything together and try not to drop it when you eat it!