Whether around a camp fire or the Kent, Smores are always a fun family dessert. No fire? Don’t despair, a brulée burner works a treat and you can get these from good kitchenware stores like The Scullery in Hamilton.
1½ cups flour, plus more for working
1 cup wholemeal flour
½ cup wheat germ
1 tsp baking soda, dissolved in 1 tsp of hot water
1 tsp ground cinnamon
150g butter, softened
¾ cup packed brown sugar
1 tbsp golden syrup
Beat the butter, sugar and golden syrup together until light and fluffy. Fold in the remaining ingredients and mix until it forms a dough.
Divide in half, wrap in cling film and rest in the fridge for 10 minutes.
On a lightly floured bench roll out the dough and cut into squares by either using a ruler and knife or a cookie cutter. I used a 6cm ravioli cutter.
Carefully place each cookie on a lined baking tray and back at 180°C for 8–10 minutes or golden brown.
Sprinkle the gelatine over ½ cup of the water, stir and set aside.
Place the sugar and glucose along with the remaining water in a pot. Over a low heat stir until the sugar has dissolved. Increase the heat and bring to simmer. Continue to cook without stirring until the sugar syrup reaches 125°C on a candy thermometer. If you don’t have a thermometer, you want the syrup to reach hard-ball stage, which means if you drip a little in a glass of cold water it will form hard balls of candy.
In a stand mixer, beat the egg whites to stiff peak stage.
Carefully mix the gelatine mix into the syrup. Now with the beater running, slowly drizzle the sugar/gelatine syrup into the egg whites. Add the vanilla and beat for another 3–5 minutes.
Line a baking tray (approx 20x30cm) with greaseproof paper and dust this liberally with a mixture of half cornflour half icing sugar. Pour in the marshmallow mix and allow to set for at least 2 hours.
Dust the top with more cornflour/icing sugar before cutting.
Toast your marshmallow then, while still hot, sandwich between a piece of chocolate and two Graham crackers.
250g digestive biscuits
100g butter, melted
250g dark chocolate
1 cup cream
4 egg whites, at room temperature
1 cup sugar
pinch cream of tartar
Crush the biscuits to fine crumbs then mix in the melted butter. Press into a lined (approx. 23cm) tart tin.
Heat the butter and cream in a small pot before adding the chopped chocolate and stirring until completely melted and combined. Pour this into the biscuit lined tart case and chill for a few hours.
Put the sugar in a small pot along with the water and bring to a simmer. When the sugar has dissolved, increase the heat. Using a candy thermometer, measure the temperature. When it reaches 115°C start to whisk the egg whites.
Whisk the egg whites until foamy. Add the cream of tartar and continue to beat until the whites form soft peaks. By this stage the sugar syrup should have reached 125°C (or hard ball stage). While you continue to beat the egg whites, slowly drizzle in the sugar syrup and continue to beat for a further 20 minutes until the egg whites have cooled.
Arrange the meringue on top of the chocolate base. Using a kitchen blow torch, caramelise the meringue just before serving.