Prep
20 minBake
15 minsServes
15 S'moresDifficulty
Medium About
Prepare to fall in love with this all American classic. Melting marshmallow and chocolate sandwiched between two home-made spiced cookies.
Preheat the oven to 190C, fan oven 170C, Gas Mark 5. Line two baking sheets with baking parchment and set to one side. Place the butter and both sugars in a large mixing bowl and beat together with a wooden spoon until creamy. Beat in the vanilla extract and egg until fully incorporated.
Sift over the flour, bicarbonate of soda and then add the mixed spice and mix in well with a wooden spoon. Spoon level tablespoons of the cookie mixture on to the two trays spacing them well apart. You should have around 30 cookies in total.
Bake for 12 minutes until golden. Allow to cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.
To assemble the S'mores, preheat your grill to medium high. Spread the bases of half the cookies with half a teaspoon of the chocolate and hazelnut spread and set to one side. Place a marshmallow on the bases of the remainder. Place on the grill pan and grill for 2 minutes or until melting and lightly golden. Place the other cookie on top, chocolate side against the marshmallow and serve straight away.
Want a vegetarian alternative?
TOP TIP
If you want a vegetarian version of these delicious S'mores, replace your chocolate and hazelnut spread with a dark chocolate spread, and buy gelatin-free marshmallows to ensure they're suitable for all your vegetarian friends!
Ingredients – 7 items
1
For the cookies
Butter
Salted, softened
Tate & Lyle Fairtrade Demerara Sugar
Large eggs
Beaten
Vanilla extract
Plain flour
Bicarbonate soda
Mixed spice
For the filling
Mini marshmallows
Chocolate and hazelnut spread
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Packed with a selection of Tate & Lyle sugars, flavoured beverage syrups, and five recipe jars to bake up something sweet - all perfectly paired with Clipper’s delicious Fairtrade teas. Because when we Do It Fair, it tastes even better. 💛
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