If you’ve been reading this blog for some time now, then you KNOW how much I love s’mores. And if you follow me on Instagram (sherisilver, if you’d like), then you KNOW how much I love One Girl Cookies s’mores cookies.
So you KNOW what’s coming, right?
You make some of these:
And some of these:
Then – well, you KNOW what to do.
from One Girl Cookies
(New to baking? Read my post on baking tips and tricks to get you started.)
These are quite different from commercial graham crackers (which I happen to love!). Sturdier and “snappier”, they complemented the chocolate and marshmallow perfectly.
2 1/4 c. (10 oz.) white flour
1/4 c. (1 1/4 oz.) whole wheat flour
1/4 t. cinnamon (I omitted as I do not care for cinnamon and chocolate – the choice is yours…)
1/4 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, room temperature
1/2 c. (100 g.) sugar
1/4 c. (1 3/4 oz.) packed light brown sugar
1/2 c. water
1/4 c. turbinado sugar (such as Sugar in the Raw)
Whisk together dry ingredients in a bowl. Using your mixer, beat butter and both sugars till light and fluffy, about 3 minutes. Add one-third flour mixture and one-half water; mix on low speed for 30 seconds. Repeat. Finish with remaining one-third flour mixture. Knead dough on a lightly floured surface for 10 seconds. Divide in half; wrap one half in plastic and set aside.
Roll the uncovered dough between 2 pieces of parchment paper, till about 1/8″ thick. Repeat with second half. Chill dough for 30 minutes.
Pre-heat oven to 350 degrees.
Using a square cookie cutter (mine was 2 1/4″ – if you don’t have one you can just cut the shapes out with a small sharp knife), cut out the dough and place squares on parchment-lined baking sheets. Sprinkle with turbinado sugar and bake 15-20 minutes, or till dark golden brown around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely. Re-roll scraps and repeat.
from One Girl Cookies
Homemade marshmallows. Wow. These are to die for and SO easy to make! A world apart from the store bought variety – less sweet, more flavorful, and when run over a flame they don’t just char – they caramelize.
3 envelopes unflavored gelatin
2 c. (400 g.) sugar
3/4 c. light corn syrup
1/2 t. salt
2 t. vanilla
Coat a 9 x 13 pan with cooking spray. Line the bottom with parchment paper and spray the paper too.
Put 1/2 c. cold water in your mixer bowl. Sprinkle gelatin over the water and set aside.
Combine sugar, corn syrup, salt and 1/2 c. water in a saucepan. Stir, over medium heat, till sugar has dissolved. Bring to a boil and cover. Boil for 5 minutes. Remove lid and insert a thermometer, being careful not to agitate the pot. Continue boiling until the temperature reaches 240 degrees. Remove pan from heat.
Turn the mixer to low speed and carefully pour the hot syrup over the gelatin mixture. Increase speed to high and beat for 8 minutes. With mixer still running, add vanilla. Continue beating for 7 minutes. Scrape marshmallow into your prepared pan. Using a spatula that’s been sprayed with cooking spray, smooth the top and and let cool for at least 5 hours.
Sprinkle a cutting board generously with confectioners sugar. Turn the marshmallow out onto the board, and sprinkle the top with more confectioners sugar. Using a knife that has been sprayed with cooking spray, cut marshmallows into 2″ squares. Coat cut sides with additional sugar (I put the sugar in a bowl and tossed 2 marshmallows at a time).
Store marshmallows in an airtight container for up to 5 days.
This delicious recipe brought to you by Sheri Silver