Before the summer has come and gone, I thought I’d post how I made S’Mores recently, sticking with the original concept, but making each of the elements from scratch, and adding jam for additional flavor. Since I had made notlazy.rustic’s Chocolate Cinnamon Swirl marshmallows with success last winter, I used that recipe without the added chocolate, cinnamon, or cocoa (perhaps reverting back to Gourmet’s recipe?), and cut them into narrow squares, about 2” x 2” x1”. To replicate the graham crackers, I took a Butterscotch Slices recipe from an old cookbook, “America’s Cook Book, Compiled by the Home Institute of the NY Herald Tribune”, NY: Ch’s Scribner’s Sons, 1938, and replaced shortening with butter and added wheat germ. I know a lot of peoples’ eyes glaze over at the phrase “from scratch”, but really, it’s worth it! —SallyCan
The cookies: Wheat Germ Butterscotch Slices
3 c sifted flour
1 T baking powder
½ tsp salt
3 T wheat germ
1 c butter, softened
1 ¼ c firmly packed dark brown sugar
1 tsp vanilla
1 batch Wheat Germ Butterscotch Slices
1 batch Marshmallows
Chocolate Ganache, see below
Peach, Strawberry, Raspberry or other jam of your choice
Sift together flour, baking powder, salt and wheat germ
Cream butter and gradually beat in brown sugar, vanilla, and then add eggs, one at a time
Stir in flour mixture
Shape into 2 rolls about 2” in diameter and wrap each in waxed paper or plastic wrap.
Chill thoroughly in refrigerator
Preheat oven to 400
Cut chilled roll into 1/8” slices, and bake on greased cookie sheet (or on cookie sheet lined with parchment)
Bake for 7 or 8 minutes, so that they’re cooked through, but still soft and on the underdone side. Run a spatula under them right away, let cool on the pan for a minute or two, and then finish cooling on racks
Make one batch notlazy.rustic’s marshmallows (recipe found here on food52), but omit the chocolate, cocoa, and cinnamon. Cut into 2” x 2” x 1” pieces.
The Chocolate Ganache:
½ lb dark chocolate,
1/3 c heavy whipping cream:
Heat whipping cream, to warm but not boiling
Melt chocolate. I use the microwave for this, heating on a med-low setting until the chocolate just begins to melt, and then stirring until completely melted.
Add whipping cream to chocolate a few tablespoons at a time, stirring and stirring until it is all incorporated. Cool to room temperature. As it cools, it will thicken to a nice, spreadable consistency.
To make the S’Mores:
Spread one cookie with Chocolate Ganache another with jam.
Either toast the marshmallow, skewered, on the flame of your stove or grill, or microwave it for a few seconds until puffed and soft.
Sandwich toasted marshmallow between chocolate cookie and jam cookie, and eat it right away.