I made Vanilla Bean Marshmallows and some buttery choc-chip cookies. I toasted marshmallows onto cookies and smushed them together. I melted chocolate and squirted it all over the place. It's a big, delicious, trashed up mess... you're gonna love it.
S'more Sandwich Cookies
adapted from Taste of Home
170g unsalted butter, softened
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
9 Digestive biscuits (to make 1 1/4 cup crumbs) (I used light Digestives)
1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
100g dark chocolate finely chopped, pus an extra 50g melted for the drizzle
16 large white marshmallows (I used my homemade Vanilla Bean Marshmallows, but store-bought is fine)
Preheat the oven to 180 degrees C.
Blitz the biscuits in a food processor until they are a very fine crumb.
In a large bowl, combine the crumbs with the flour, bicarbonate of soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugars on medium speed until the are creamy. Add the egg and vanilla and beat well. Reduce the speed to low and add the flour mixture and the chopped chocolate. Mix on low until just combined.
Roll tablespoons of dough into balls and place them well apart on two baking sheets lined with baking paper. Bake for a least 7 minutes (mine took 10 minutes). Transfer to a wire rack to cool completely.
Preheat your grill (broiler).
Put eight of the cookies on a baking paper lined baking sheet, bottom-up. Place a marshmallow on top of each cookie and toast under the grill until golden. Make sure you watch them like a hawk. These babies will burn in no time. Top with the remaining cookies while the marshmallows are still warm. Cool on a wire rack.
Put the melted chocolate into a small zip-lock bag and snip a tiny whole in the corner. Drizzle the chocolate over the cookies.