by Tom Kerridge, presented by Warren Geraghty
“THERE’S NOTHING MORE CLASSIC THAN S’MORES. AND IT’S EASY TO DO, AND IT’S BRILLIANT FOR KIDS… A PROPER TREAT AT THE END!”
Tom Kerridge
Watch the recipe
Method
MAKING THE S’MORES
Skewer a giant marshmallow onto a long metal skewer and toast over the glowing embers of the fire until golden all over and starting to melt.
Remove from the heat and sandwich the hot toasted marshmallow between 2 biscuits with a piece of chocolate. The s’more can be eaten like this, but to take it up a notch, loosely wrap the s’more in foil pouch and place in a closed BBQ for 2 or 3 minutes.
Remove the pouches from the BBQ, unwrap the s’mores and drizzle with the butterscotch sauce. Repeat with the remaining marshmallows and create your own flavour and filling.
CARAMEL SABLE RECIPE
In a medium-sized pan, heat the butter until foaming and take it to a beurre noisette (nutty brown) stage. Remove from the heat, pour into a tray, and refrigerate to set—do this a couple of hours in advance.
Sift the flour, sugar blend, and almonds into the bowl of an electric mixer. Weigh out 180g of the set beurre noisette and add it to the bowl. Using the paddle attachment, mix on low speed until it resembles breadcrumbs. Add the eggs and mix until a dough forms.
Divide the dough into two pieces. Roll each piece in cling film to form a tight log, approximately 8cm in diameter. Refrigerate for at least 2 hours.
Preheat the oven to 160°C. Remove the cling film and slice the logs into 1cm-thick discs. Place the discs on a tray lined with a Silpat mat, cover with another Silpat mat, and bake for 10–12 minutes.
Remove from the oven and cool on a wire rack.
CHOCOLATE & MALT COOKIES RECIPE
In an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until pale and fluffy. Add the melted butter and mix for 1 minute, then add the eggs and vanilla and mix for another minute.
Sift together the flour, cocoa powder, malt powder, baking powder, and salt. On low speed, add the sifted dry ingredients to the wet mixture and mix until combined. Increase the speed and beat for 1–2 minutes until a dough forms.
Divide the dough into two pieces and roll each in cling film to form a tight log, approximately 8cm in diameter. Refrigerate for at least 2 hours.
Preheat the oven to 160°C. Remove the cling film and slice the logs into 1cm-thick discs. Place the discs on a tray lined with a Silpat mat and bake for 15 minutes. Remove from the oven and cool on a wire rack.
BUTTERSCOTCH SAUCE RECIPE
Bring the cream and vanilla to a boil, then remove from the heat and keep warm.
In a large pan, heat the first quantity of sugar with the glucose over medium heat until it reaches an amber caramel. Add the second sugar and continue cooking to a deep caramel.
Carefully add the hot cream infusion and whisk to emulsify—be cautious, as it may spit. Remove from the heat and whisk in the butter, one tablespoon at a time, followed by the salt. Allow to cool before using.
