Recipe by The Maple Restaurant
S'mores recipe
- 120g x butter, softened
- 75g x light brown sugar
- 75g x golden caster sugar
- 1 x medium egg
- 1 tsp x vanilla extract
- 180g x plain flour
- 1/4 tsp x salt
- 1/2 tsp x bicarbonate of soda
- 150g x dark chocolate, broken up
- 100g x dark chocolate, divided into 4
- 12 x marshmallows
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Preheat the oven to 180C/350F/gas 6.
Line two baking sheets with parchment paper. In a bowl, cream together the butter and sugars with a wooden spoon until light and fluffy. Beat in the egg and vanilla until well combined, then mix in the flour, bicarbonate of soda, 150g of dark chocolate, and ¼ tsp salt.
Portion the dough by scooping 10 heaped tbsps of the mixture onto the prepared baking sheets, leaving space between each for spreading. Bake for 10-12 minutes or until the cookies are firm around the edges but still soft in the centre. They will firm up as they cool. Let them cool on the tray for a few minutes, then transfer to a wire rack or enjoy them warm.
Warm the grill, with the wire rack in it’s lowest position to prevent the marshmallows burning.
Assemble the s’mores by setting aside 4 cookies. Flip the remaining 4 cookies so they’re flat-side up, then place a chocolate square and 3 marshmallows on top of each.
Grill the s’mores for 1-2 minutes, until the marshmallows are golden and slightly toasted. Remove from the grill, top each with the reserved cookies, and let them cool for about 5 minutes before serving.
