"What's Bonfire Night without some toasty, gooey marshmallows? And it's only right to have them in a s'more, the American classic that's also now part of the festivities over on this side of the pond. Digestive biscuits are typically the go-to, but I like to add extra flavour, depth and texture by using ginger oaty biscuits instead. These are quick to put together and don't require any chilling."
"Make a well in the middle, pour in the melted butter mix, and stir until it all comes together into a thick dough. Roll the dough into 18 balls weighing roughly 25g each, then flatten them a little and arrange on the lined trays (if you want them to be perfectly round, use a biscuit cutter slightly larger than the biscuits to shimmy them into shape)."
Ginger oaty biscuit s'mores swap traditional digestives for ginger oaty biscuits to add flavour, depth and texture, paired with dark chocolate, marshmallow and flaky sea salt. The biscuit dough combines unsalted butter, honey, plain flour, caster sugar, oats, ground ginger, bicarbonate of soda and salt, rolled into 18 roughly 25g balls, flattened and baked at 190C for 15 minutes until well browned. After cooling, a square of dark chocolate and a marshmallow are placed on half the biscuits; the marshmallow is toasted by blowtorch or under a hot grill, sprinkled with sea salt, then sandwiched with the remaining biscuits.
Read at www.theguardian.com
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