Bonfire s'mores
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Loading... - Agnes Johnson
- 05 Nov 2021
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Prep 10 min
Cook 35 min
Makes 10
For the ginger biscuits
1 tsp chia seeds
70g oats
70g coconut oil
2 tbsp ground ginger
100g soft brown sugar
50ml maple syrup
170g white spelt or plain flour
½ tsp baking powder
1 pinch salt
2 pieces stem ginger, roughly chopped
For the filling
100g marshmallows (I use vegan ones)
100g dark chocolate
100g skin-on almonds, toasted and finely chopped
Heat the oven to 190C/375F/gas 5. In a jug or small bowl, mix the chia with three tablespoons of water and leave to stand for five minutes, or until thickened. In a food processor, blitz the oats until you have a fine flour.
Melt the coconut oil, ginger, sugar and maple syrup in a small saucepan until the sugar has fully melted, and set aside to cool.
Put the oats and remaining dry ingredients into the bowl of a food processor and blitz to combine.
Pour in the chia mixture, add the syrup mixture, and pulse until a dough forms. Tip this out on to a lightly floured surface, roll into a large square about 2mm thick, then cut into roughly 7cm squares. You will need to re-form the offcuts and repeat the rolling-out process.
Put the biscuits on two baking trays lined with greaseproof paper, prick all over with a fork and bake for 10-15 minutes, until golden brown around the edges. Leave to cool a little.
Finely chop the chocolate and, stirring constantly, melt over the water in a heatproof bowl set over a pan of simmering water, making sure it doesn’t touch the water. Take off the heat. Put the toasted almonds in another bowl.
Toast a couple of marshmallows over the bonfire on a metal skewer until charred and drippy, and use to fill a biscuit sandwich, which you can then dunk in the chocolate and almonds.
