S'mores Digestive Biscuits Recipe
Ingredients
For the Digestive Biscuits:
- 285g Matthews Stoneground Strong Wholegrain Flour
- 140g Butter (chilled and diced)
- 100g Icing Sugar
- 70ml Milk
- Pinch of Fine Salt
- ½ Teaspoon of Baking Powder
For the S'mores:
- 250g Bar Dark Chocolate
- 200g Bag Marshmallow (or Marshmallow Fluff if you don't want to melt)
Substitution For Melted Choc:
Digestive Biscuits (S’mores)
- Baker: Sophie Carey
- Makes: 6 Large (but depends on how you cut the biscuits)
- Prep time: 30 minutes
- Bake time: 20 minutes
- Flours used: Stoneground Strong Wholegrain - or Organic Stoneground Wholemeal
Digestive Biscuits Method:
- Preheat the oven to 180 degrees Celsius and line a baking sheet with greaseproof paper
- Combine all the dry ingredients
- Using a food processor or your hands, rub the fat into the flour until the mixture looks like coarse breadcrumbs
- Add in the milk and use a table knife to cut it into the mixture until a biscuit dough forms - you may need to knead the mixture to make this happen
- Wrap the dough and chill in the fridge for 15 minutes
- Roll out the dough on a well-floured surface until it is the thickness of a £1 coin - use a cutter of your choice to cut out your biscuits and place on your prepared baking tray
- Prick each biscuit with a fork to prevent air bubbles and bake for 15-20 minutes until lightly golden brown
- Cool on a wire rack and store in an air-tight tin.
S'mores For Halloween, Bonfire Night, or Camping
- Spread a biscuit with melted dark chocolate - or you can use one of the fantastic Sweet Spreads from our friends at Tiptree (we tried their Chocolate, Salted Caramel, and Chocolate Orange spreads on ours)
- Use a gas hob, campfire, or blowtorch to melt and char a marshmallow
- Sandwich the marshmallow between the chocolate topped biscuit and a plain one
- Enjoy!
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