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S’mores Sandwiches

By M&S Food
Take the classic campfire favourite up a notch with this indulgent toasted s’mores biscuit sandwiches recipe, as seen on M&S’s Cooking with the Stars. Feeling up to the challenge? Do as they do on the show and make your…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

14 total
  • 50g light brown sugar
  • 50g unsalted butter
  • 3 tbsp golden syrup
  • 175g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 2 M&S Organic British Free-Range Eggs
  • ½ tsp vanilla extract
  • 150g caster sugar
  • 1 tsp gelatine powder
  • 200g M&S Collection 54% Dark Milk Chocolate, broken into pieces
  • 200ml double cream
  • 50g white chocolate

Method

13 steps

  1. Step 1

    Heat the oven to 170°C/ 150°C fan/ gas 3. Line 2 baking sheets with baking paper.

  2. Step 2

    Melt the light brown sugar, butter and golden syrup in a pan over a medium heat.

  3. Step 3

    Meanwhile, sift the flour, baking powder, bicarbonate of soda and ground ginger into a large mixing bowl.

  4. Step 4

    Make a well in the centre of the dry ingredients, then pour in the melted butter mixture and add the egg yolks (save the whites for step 6) and mix into a smooth dough.

  5. Step 5

    Take a piece of dough, roughly the size of a tablespoon, and gently roll it into an evenly shaped ball using your hands, repeat to make 12 balls then spread across the trays.

  6. Step 6

    Bake for 10–12 mins until just firm, then leave to cool completely on the trays to set.

  7. Step 7

    To make the marshmallow filling, whisk the egg whites, vanilla extract and caster sugar together in a large heatproof bowl set over a pan of simmering water until the mixture reaches 60°C (about 4–5 mins).

  8. Step 8

    Remove the bowl from the heat and add the gelatine powder. Whisk on a high speed for a further 3–4 mins until stiff and glossy. Scrape the meringue into a piping bag fitted with a plain nozzle and chill in the fridge for 10 mins.

  9. Step 9

    While the marshmallow chills, make the chocolate glaze. Put the dark milk chocolate in a small heatproof bowl. Heat the double cream in a small pan over a medium-low heat until simmering, then pour over the chocolate with a pinch of sea salt. Leave for 2 mins, then stir from the centre outwards until smooth and glossy. Transfer to a shallow bowl.

  10. Step 10

    Turn 6 of the cooled biscuits flat-side up. Pipe a generous blob of marshmallow into the centre of each turned-over biscuit.

  11. Step 11

    Heat the grill to medium-high and gently toast the top of the marshmallow biscuits under the grill until the edges catch and turn golden.

  12. Step 12

    Melt the white chocolate in the microwave on a medium power at 30 sec intervals, until melted. Spoon into a piping bag fitted with a writing nozzle, or simply snip a tiny hole at the end of a disposable piping bag.

  13. Step 13

    Sandwich the biscuits together, then carefully dip one side of the biscuit sandwich into the dark chocolate glaze until it is half-coated. Scrape the bottom of the biscuit along the edge of the bowl to remove any excess chocolate on the base, then place it on a wire rack set over a baking tray. Drizzle the white chocolate over the chocolate glaze in a zig-zag pattern, then serve.