THIS SITE USES COOKIES.

This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site.

cookies
Tate & Lyle Logo
  • RECIPES
  • PRODUCTS
  • BAKING TIPS
  • BAKE IT BETTER
    • Supporting Fairtrade Farmers

Spiced Cookie S’mores

    Categories:

  • Biscuits & Brownies
  • snacks
  • autumn
  • winter
  • Treat
  • weekend
  • Demerara
  • medium

Prepare to fall in love with this all American classic. Melting marshmallow and chocolate sandwiched between two home-made spiced cookies…

Prep Time
20 mins
Cook Time
15 mins
Slider

Demerara

Tate and Lyle unrefined Demerara is a rich flavoured and crunchy pure cane sugar with large amber crystals.

Servings

For the Cookies

  • 150g Salted Butter, Softened 150g Salted Butter, Softened
  • 150g Tate and Lyle Unrefined Demerara Sugar 150g Tate and Lyle Unrefined Demerara Sugar
  • 50g Tate and Lyle Light Soft Brown Sugar 50g Tate and Lyle Light Soft Brown Sugar
  • 1 Large Egg, Beaten 1 Large Egg, Beaten
  • 2 tsp Vanilla Extract 2 tsp Vanilla Extract
  • 225g Plain Flour 225g Plain Flour
  • 1/2 tsp Biocarbonate of Soda 1/2 tsp Biocarbonate of Soda
  • 1 tsp Mixed Spice 1 tsp Mixed Spice

For the Filling

  • 15 Marshmallows 15 Marshmallows
  • 9 tsp Chocolate and Hazelnut Spread 9 tsp Chocolate and Hazelnut Spread

Instructions

HOW TO MAKE THIS RECIPE

  1. 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.
  2. 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.
  3. 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.
  4. 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?
Want a vegetarian alternative?

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!

Chef's Tip


Traditionally served at bon-fire night, try toasting your marshmallows over the flames of the fire - take it slowly as they will burn quickly and then assemble with your cookies as above.

Carousel

Were your marshmallows nice and gooey?

Top
Navigation

OUR STORY

FAQ

FAIRTRADE

  • More Stories

CONTACT US

  • Our Company SIte
  • Food Services Site
  • Lyles Golden Syrup
  • Sitemap
  • Privacy Policy
  • Legal
  • Terms & Conditions

© 2022 TATE & LYLE SUGARS. ALL RIGHTS RESERVED. TATE & LYLE SUGARS IS A PART OF ASR GROUP