S'mores

About this recipe

What could be more enjoyable on a beautiful evening than roasting marshmallows around the fire and burning your chin on those hot sticky treats?! To make S'mores, we first bake our Graham crackers, but you can also take a shortcut by simply using digestives or petit beurre cookies. The name S'mores comes from the English "some more," so don't hold back!

by @baking - Feel free to contact me via Instagram or Facebook.

Ingredients

for the crackers

• 285 g whole wheat flour
• 170 g light brown (caster) sugar
• 1 teaspoon sodium bicarbonate
• 1 teaspoon cinnamon
• ¾ teaspoon fine table salt
• 100 g softened butter
• 3 tablespoons (whole) milk
• 85 g honey
• 2 teaspoons vanilla extract

for the s'mores

• 200 g marshmallows
• 120 g dark chocolate
• optional: chili flakes

Preparation

for the graham crackers

1. Mix the flour, sugar, cinnamon, baking soda, and salt in a bowl.
2. Add the softened butter and mix (with your hands or a food processor) until you obtain a homogeneous crumbly mixture.
3. Take a measuring cup and pour in the milk, honey, and vanilla. Add to the bowl with the dry ingredients and mix into cookie dough. The dough will be a little sticky and soft, so wrap the ball in plastic wrap or place in an airtight container and let it firm up in the refrigerator for at least 1 hour.
4. Light the fire in your Vonken. We aim for an air temperature of around 180°C.
5. While the dough is chilling, you can also prepare the baking sheet (with these quantities, you will have more than 1 baking sheet of crackers) and line it with parchment paper.
6. When the hour is up, sprinkle some flour on your work surface and rolling pin, and remove the dough from the refrigerator. Carefully roll it out to a thickness of half a centimeter. The dough remains somewhat difficult to work with, so take your time and use plenty of flour. The dough may show some cracks, but you can simply press them back together.
7. Take a pizza cutter (or sharp knife) and cut the dough into rectangles measuring, for example, 5 by 12 cm. Then make a shallow line in the middle where you can easily break the crackers after baking. Prick holes in the rectangles with a fork and carefully place them on the baking paper using a spatula. Repeat until you have used up all the dough (roll the uneven edges of dough into a ball each time, then flatten with a rolling pin).
8. Let the flame in your Vonken die down and check the temperature. Slide the baking tray into the oven and close the oven door. If you still have glowing coals on one side, be sure to turn the baking tray every 5 minutes (it's always a good idea to keep an eye on your baking). Bake for a total of about 10 to 15 minutes until they are nicely browned—the longer you leave them in (and the lower the temperature), the crispier they will be.
9. Allow the baking sheet to cool briefly, then use your spatula to carefully transfer your homemade graham crackers to a wire rack where they can continue to cool and become crispy.
10. If you have any crackers left over, you can store them at room temperature in an airtight container.

for the s'mores

1. Place a log on the fire to get a flame going in the oven. Now you can choose whether to roast the marshmallows on sticks or place them in a dipping bowl with the chocolate by the fire.
2. For the dip bowl, take an oven dish or platter, break the chocolate into pieces, and spread them over the bottom. Optionally, sprinkle some chili flakes over the chocolate (not recommended if children are dipping).
3. Then place the marshmallows over the chocolate and slide into the oven under the flame. Keep the door open to watch the marshmallows caramelize nicely.
4. Remove from the oven, place in the middle of the table, get your crackers (or cookies you bought at the store, such as digestives or petit beurres), dip, lose as many crumbs as possible in the chocolate-marshmallow fish pond, and laugh out loud at the chocolate stains on your neighbor's chin.