S’mores with Homemade Honey Graham Crackers
You Will Need:
- Homemade Honey Graham Crackers - recipe below, these can be made a day or two before, and they taste even better the day after they are made!
- Grounded Pleasures Marshmallows - one marshmallow per s’more you wish to make.
- Milk or Dark Chocolate - one square or two buttons of chocolate per s’more you wish to make.
Ingredients for the Honey Graham Crackers:
125g unsalted butter, softened
120g + 1 tbsp Grounded Pleasures Panela Sugar
400g plain flour
1 tsp bicarb soda
2 tbsp milk
2 tsp Grounded Pleasures Vanilla Extract
1 tsp ground cinnamon
Preheat oven to 170 degrees Celsius. Line 3-4 large baking trays with baking paper.
In medium bowl add the flour and sift in the bicarb soda, whisk to combine then set aside.
Using a stand mixer with the paddle attachment, beat the butter and panela sugar (120g) until it is pale and creamy.
Add the flour and mix.
Add the honey, milk and vanilla extract and mix on low speed until the mixture just comes together.
Turn onto a lightly floured surface and bring to together. Press dough into rectangle shape, cover with plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 170 degrees Celsius, and line 3-4 large baking trays with baking paper. If you can only fit two trays in your oven at a time, when the dough is ready to be rolled out, cut it in half and leave the other half in the fridge until your first batch is in the oven or the trays are ready for more.
In a small bowl mix together the panela sugar (1 tbsp) and ground cinnamon. Set aside.
Dust your work surface with more flour, then roll out the dough out to around 2 mm thickness. Cut out crackers, either with a heat shaped cutter or using a 4cm square cutter. You can also do this by hand using a ruler and a pastry/pasta cutter or knife to create rough squares or rectangles to form the biscuits.
Place each cracker on the prepared trays, leaving a little space in between each. Re-roll any excess dough and cut out more crackers until it is all used up. Gently decorate the tops of each cracker with dots using the blunt end of a skewer, creating three rows of three dots on each square cracker, or dotting around the outer edge of the heart shaped ones. Sprinkle over a little of the panela and cinnamon mix.
Bake for around 12-14 mins, rotating the trays in the oven to ensure everything cooks evenly. When the crackers are done the edges will begin turn golden. Allow to cool on the trays before using the crackers for s’mores.
Makes about 60 heart shaped crackers (using a 5cm cutter) or 48 square crackers (using a 4cm cutter). Yield will differ depending on size of cutters used or if you cut them out by hand.
To make the s’mores sans campfire, heat up your grill to 220 degrees Celsius and have a rack or tray underneath. Create pairs with the honey graham crackers, and place one Grounded Pleasures Marshmallow on the inside of one cracker and a piece of chocolate on the other. The marshmallow will cook quickly, so is it best not to make too many s’mores at once, a maximum of four at a time.
Place the topped crackers under the grill, keeping an eye on them. It is best to have the chocolate pieces nearest the front of the grill so they aren’t directly under the heat, the chocolate only needs to warm not completely melt.
Once one side of the marshmallow has turned golden, carefully turn it over to allow the opposite side to cook, be careful as the marshmallow will be hot and soft. Once the second side has turned golden, remove from the grill and carefully place one marshmallow covered cracker and one chocolate covered cracker together and press together so the marshmallow and chocolate squish together and ooze out a little. Eat straight away!