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Spiced Cookie S’mores


20 min


15 mins


15 S'mores




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

made using

Demerara Cane Sugar with Stevia

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Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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!

Ingredients – 7 items



For the cookies



Salted, softened

150 g
Fairtrade Unrefined Demerara

Tate & Lyle Fairtrade Demerara Sugar

50 g

Large eggs



Vanilla extract

2 tsp

Plain flour

225 g

Bicarbonate soda

1/2 tsp

Mixed spice

1 tsp

For the filling

Mini marshmallows


Chocolate and hazelnut spread

9 tsp

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