S’mores
Photography Josh Griggs.
S’mores are usually eaten warm while still all soft and squishy, but we discovered that putting them in the fridge and eating them chilled was even better! This is more of a method than a recipe – make as many as required.
INGREDIENTS
plain digestive biscuits
white marshmallows (I used 3 on each biscuit)
flat squares dark chocolate (I used 2 on each biscuit, breaking them to fit the biscuit)
METHOD
Equipment: Lightly grease a flat baking tray and line with baking paper.
Preheat the grill to high.
Place half the biscuits on the tray and top with marshmallows. Place under the grill and cook until the tops of the marshmallows are just starting to turn golden. Watch carefully as the marshmallows can quickly catch and burn.
Place the remaining biscuits on the tray next to the marshmallows, and top with chocolate. Place back under the grill until the chocolate has just started to melt and the marshmallows are well coloured.
Leave for a couple of minutes then sandwich a chocolate and marshmallow biscuit together.
Cook’s note: Grill the marshmallows first as the chocolate melts very quickly.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.