Warm up this winter with these morish s’mores made with freshly baked ginger biscuits. Serve with a cup of rich hot chocolate to enjoy them with.
Ginger biscuit s’mores with indulgent hot chocolate
Recipe by Sarah Dall | SERVES 2
INGREDIENTS
GINGER BISCUIT S’MORES
- 125g butter
- 200g sugar
- 1 egg
- 1 tsp vanilla essence
- 150g cake flour + extra, to dust
- 75g rolled oats
- 1 tsp baking powder
- 20ml ground ginger
- Pinch salt
TO SERVE
- 1/4 cup fresh cream
- 100g good-quality dark chocolate
- 6 white marshmallows
- 10 Chuckles, crushed
- 1 cup milk
- Handful mini marshmallows, to serve
METHOD
GINGER BISCUIT S’MORES
PREHEAT the oven to 180°C and line a baking tray with greaseproof paper.
CREAM together butter and sugar. Add egg and vanilla and mix until well combined. Add the remaining dry ingredients to the creamed mixture and mix well to form a dough.
ROLL the cookie dough into equal-sized balls and place on the prepared baking tray, leaving spaces to allow for spreading.
BAKE in the oven until golden brown and cooked through, about 10 minutes. Cool.
TO SERVE
PLACE cream in a small saucepan over low heat and scald. Break the dark chocolate into pieces and add to the cream. Remove from heat and whisk well to form a smooth, silky ganache.
ASSEMBLE your s’mores by sandwiching a marshmallow between ginger biscuits; place on a large plate. Microwave for 30 seconds. Spoon a little ganache over the top the s’mores and scatter over some crushed Chuckles.
HEAT the remaining ganache over low heat with the milk and bring to a gentle simmer. Pour into mugs and serve topped with mini marshmallows and s’mores on the side.
Tip from the team: Use store-bought ginger cookies or Marie biscuits if you’re strapped for time.
Indulgent hot chocolate with ginger biscuit s’mores
Ingredients
- GINGER BISCUIT S'MORES
- 125g butter
- 200g sugar
- 1 egg
- 1 tsp vanilla essence
- 150g cake flour + extra, to dust
- 75g rolled oats
- 1 tsp baking powder
- 20ml ground ginger
- Pinch salt
- TO SERVE
- 1/2 cup fresh cream
- 200g good-quality dark chocolate
- 6 white marshmallows
- 10 Chuckles, crushed
- 2 cups milk
- Handful mini marshmallows, to serve
Instructions
GINGER BISCUIT S'MORES
PREHEAT the oven to 180°C and line a baking tray with greaseproof paper.
CREAM together butter and sugar. Add egg and vanilla and mix until well combined. Add the remaining dry ingredients to the creamed mixture and mix well to form a dough.
ROLL the cookie dough into equal-sized balls and place on the prepared baking tray, leaving spaces to allow for spreading.
BAKE in the oven until golden brown and cooked through, about 10 minutes. Cool.
TO SERVE
PLACE cream in a small saucepan over low heat and scald. Break the dark chocolate into pieces and add to the cream. Remove from heat and whisk well to form a smooth, silky ganache.
SANDWICH a marshmallow between ginger biscuits and place on a large plate. Microwave for 30 seconds. Spoon a little ganache over the top of each s’more and scatter over some crushed Chuckles.
HEAT the remaining ganache over low heat with the milk and bring to a gentle simmer. Pour into mugs and serve topped with mini marshmallows and s’mores on the side.
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