Spiced Cookie S’mores
Spiced Cookie S’mores

Spiced Cookie S’mores

Prepare to fall in love with this all American classic. Melting marshmallow and chocolate sandwiched between two home-made spiced cookies…

YIELDS

18

PREPARATION

20 mins

COOKING

15 mins

INGREDIENTS

For the cookies

  • 150g salted butter, softened
  • 150g Tate&Lyle Demerara sugar
  • 50g Tate&Lyle Light Soft Brown Sugar
  • 1 large egg, beaten
  • 2 tsp vanilla extract
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp mixed spice

For the filling

  • 15 marshmallows
  • 9 tsp chocolate and hazelnut spread

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 190C, fan oven 170C, Gas Mark 5. Line two baking sheets with baking parchment and set to one side. Place the butter and both sugars in a large mixing bowl and beat together with a wooden spoon until creamy. Beat in the vanilla extract and egg until fully incorporated.
  2. Sift over the flour, bicarbonate of soda and then add the mixed spice and mix in well with a wooden spoon. Spoon level tablespoons of the cookie mixture on to the two trays spacing them well apart. You should have around 30 cookies in total.
  3. Bake for 12 minutes until golden. Allow to cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.
  4. To assemble the S’mores, preheat your grill to medium high. Spread the bases of half the cookies with half a teaspoon of the chocolate and hazelnut spread and set to one side. Place a marshmallow on the bases of the remainder. Place on the grill pan and grill for 2 minutes or until melting and lightly golden. Place the other cookie on top, chocolate side against the marshmallow and serve straight away.

CHEF'S TIP

Traditionally served at bon-fire night, try toasting your marshmallows over the flames of the fire - take it slowly as they will burn quickly and then assemble with your cookies as above.