If you are like most people, and find yourself with lots of left-over pieces of misshapen chocolate eggs after Easter and don’t really know what to do with them, we have the answer. Build yourself a fire in the garden using Certainly Wood’s kiln-dried logs and make yourself some S’mores.
For those of you who don’t know what a S’more is, prepare to be transported in a world of melted delight. A S’more is an American creation and is basically a toasted marshmallow sandwiched alongside a chunk of chocolate between two Graham Crackers.
We don’t have Graham Crackers in the UK, so we’ve tweaked this recipe for digestives to create a biscuit which works just as well.
- 170g wholemeal flour
- 170g medium oatmeal – we used porridge oats, which we ground in food processor.
- 150g cold butter diced
- ½ tsp bicarbonate of soda
- 55g dark muscovado sugar
- ½ tsp salt
- 2-3tbsp milk
- Sift the flour with the oatmeal in a large mixing bowl, then rub in the butter until it looks a bit like breadcrumbs.
- Stir in the bicarb, sugar and salt, then add just enough milk to bring it together into a dough that forms into a ball. Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 170°C (fan) and lightly grease two baking trays. Roll the dough on a very lightly floured work surface until about 4mm thick, then cut out your biscuits into rectangles roughly 3 inches by 2 inches.
- Place on tray and bake for 15 minutes for a crisper finish, then cool on the tray for 5 minutes to crisp up.
To make your S’mores, wait until your fire is going well and then toast your marshmallow over it until it’s golden brown and puffed up nicely. Squidge onto a biscuit and quickly add as much chocolate as you fancy. Then sandwich together with a second biscuit and enjoy it. Just take care with the marshmallows as hot sugar can burn if you’re not careful.