What’s Bonfire Night without some toasty, gooey marshmallows? And it’s only right to have them in a s’more, the American classic that’s also now part of the festivities over on this side of the pond. Digestive biscuits are typically the go-to, but I like to add extra flavour, depth and texture by using ginger oaty biscuits instead. These are quick to put together and don’t require any chilling. Ideally, the s’mores would be made over a real fire, but a blowtorch or hot grill will do the job, too.
Ginger biscuit s’mores
Prep 5 min
Cook 30 min
Makes 9
100g unsalted butter
25g honey
130g plain flour
120g caster sugar
45g oats
2 tsp ground ginger
½ tsp bicarbonate of soda
½ tsp salt
9 squares dark chocolate
9 marshmallows
Flaky sea salt
Heat the oven to 190C (170C fan)/375F/gas 5 and line two oven trays with baking paper. Melt the butter and honey in a saucepan, then leave to cool a little.
In a bowl, mix the flour, sugar, oats, ground ginger, bicarb and salt. Make a well in the middle, pour in the melted butter mix, and stir until it all comes together into a thick dough. Roll the dough into 18 balls weighing roughly 25g each, then flatten them a little and arrange on the lined trays (if you want them to be perfectly round, use a biscuit cutter slightly larger than the biscuits to shimmy them into shape).
Bake for 15 minutes until well browned. Once they’re cool enough to handle, transfer to a rack to cool completely.
To make the s’mores, put a square of chocolate on the base of half the biscuits and top with a marshmallow. Blowtorch the tops or place under a hot grill until the marshmallow is lightly browned and softened. Sprinkle a bit of sea salt on top, then sandwich with another biscuit.
