makes
24
prep
1 hour
cook
40 minutes
difficulty
Mid
makes
24
serves
preparation
1
hour
cooking
40
minutes
difficulty
Mid
level
Ingredients
Graham crackers
- 185 g wholemeal flour
- 30 g plain (all-purpose) flour
- 15 g Dutch-process cocoa powder
- 70 g dark brown sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- pinch ground nutmeg
- pinch ground cinnamon
- 70 g unsalted butter, diced
- 30 g honey
- 25 g maple syrup
- 30 ml full-cream milk
- ½ tsp vanilla bean paste
- 1 small block good-quality chocolate
Marshmallow
- 70 g icing (confectioners') sugar
- 70 g cornflour/ corn starch
- 9 g gelatine powder
- 80 ml cold water (A)
- 225 g caster (superfine) sugar
- 60 ml cold water (B)
- pinch of salt
- 1 tsp vanilla bean paste
- vegetable oil spray, for greasing
Resting time: 30 minutes
Setting time: 4 hours
Instructions
1. To make the Graham crackers, place the flours, cocoa powder, sugar, baking powder, baking soda, salt, nutmeg and cinnamon into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
2. Add the butter and continue mixing until it reaches a crumbly texture. Add in the honey and maple syrup, milk and vanilla and continue to mix until it comes together as a dough.
3. Remove the dough from the mixer and press into an even flat square. Cover in plastic wrap and store in the fridge for 30 minutes.
4. Preheat the oven to 180°C. Unwrap the chilled dough and place it onto a sheet of baking paper. Top with a second sheet of baking paper. Roll the dough out until it is 2.5 cm-thick, lightly dusting the top with flour.
5. Slide the rolled dough on the paper onto a baking tray. Cut the dough into 3 cm squares and don't separate them. Trim off any excess. Place the tray into the oven with the squares still touching and bake for 25 minutes.
6. Grate the milk chocolate block over the crackers while they are still hot and spread the chocolate out with a brush. Allow to cool to room temperature. Once completely cool, break the crackers into individual squares.
7. To make the marshmallow, sieve the icing sugar into a bowl and combine it with the cornflour. Spray a slice tin with vegetable oil and add in the combined cornflour and icing sugar. Cover all sides of the tin and tap out any excess. Reserve the remaining mixture.
8. Combine the gelatine powder and cold water (A) together in the bowl of a stand mixer fitted with a whisk attachment.
9. Bring the caster sugar and water (B) to a boil in a medium to large saucepan and ensure all the sugar has dissolved.
10. Start whisking the gelatine on a low speed and pour in the boiled syrup. Add the salt and vanilla paste. Increase the speed and mix until the mixture is soft and has doubled in volume, approximately 10-15 minutes.
11. Pour the mixture into the prepared tin and dust the surface with the remaining icing sugar and cornflour mixture. Leave at room temperature to set for 4 hours. Once set, cut the marshmallow into 3cm squares.
12. To assemble the s'mores, skewer each marshmallow and heat it over a flame until it is lightly toasted. Remove it from the skewers using two of the crackers, with the chocolate side touching the marshmallow. These are best served a few minutes after toasting the marshmallow.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
