One of America’s most popular summertime treats, s’mores are no longer restricted to the BBQ. There are a vast number of new recipes circulating which incorporate s’mores – muffins, brownies, even cheesecakes! So I thought I would add my own recipe as a way to say goodbye to summer and welcome autumn.
I remember first being introduced to s’mores – on my 15th birthday when a group of friends and I went camping. We were all sat around a fire on a beach as dusk was rolling in and a friend born in the US pulled biscuits, marshmallows and chocolate out of her bag. The result was magical.
Boyfriend and I go camping all the time and authentic BBQ s’mores are one of the reasons I love it! Being without Graham crackers in Tenerife, I always substitute digestive biscuits, which seem to work just as well.
There is something oh-so-satisfying about sitting next to a hot fire and biting into the warm crunchy biscuit, leaking gooey marshmallow and silky liquid chocolate all over your face and hands.
They may not look it in the photos, but these s’more cups are really tiny – about 4cm wide and 2cm tall. The recipe yields 12 this size, if you want to make larger ones, you’re going to have to double the ingredients or half the amount you wish to make.
200g digestive biscuits
70g icing sugar
5tbsp melted butter
50g chocolate and 1tbsp butter
1. Preheat the oven to 180C. Crush the digestives into fine crumbs – either by hand, in a bag with a rolling pin or in a food processor.
2. Melt the butter in the microwave or on the hob then mix with the digestive crumbs and icing sugar. Mix well. Press the mix into the bottom and sides of small muffin molds, creating cups.
3. Pop them into the oven for five minutes, until they just begin to puff up. Whilst the cups are in the oven, melt the chocolate in a bowl above a pan of simmering water with 1 tbsp of butter. At the same time, quarter each of the marshmallows with scissors.
4. Share half of the melted chocolate mixture between the cups and then place a quarter of a marshmallow on top of each one. Replace in the oven for 2 minutes, or until the marshmallows just begin to brown.
5. Remove from the oven and share the rest of the chocolate mixture between the cups, spooning a little on the top of each marshmallow.
These can be stored in the fridge or at room temperature in a sealed container.