A few months ago I was asked to develop a “black and white” recipe for a magazine feature, and here is the result… these monochromatic s’mores. I enjoyed experimenting with these treats and decided to make a digestive style cookie, adding charcoal to get the desired deep black colour. Just add a white marshmallow and a block of dark chocolate and you have a very grown up s’more!
Working with a very dark cookie dough does make it more tricky to tell when the cookies are properly baked, as you can’t use the colour to tell when they’re done. Check for a set centre and edges and you’ll be good to go! These are obviously a great thing to enjoy when you have the braai or a campfire going, but you can also melt the marshmallows over a gas flame or pop them in the microwave for a few seconds until they’re deliciously gooey. (You could also swop out the dark chocolate for milk chocolate if the kids are keen to give them a try.) Then simply assemble and enjoy!
BLACK AND WHITE S'MORES
- 250ml (1 cup) whole meal wheat flour
- 30ml (2 tbsp) activated charcoal
- 2.5ml (½ tsp) baking powder
- 60ml (¼ cup) light brown sugar
- 100g butter, cubed
- 25ml (5 tsp) milk
- 10 squares of dark chocolate
- 10 white marshmallows
1.) Combine the flour, charcoal, baking powder and light brown sugar in a bowl. Add the butter and rub together until incorporated and the mixture starts to clump together. You can do this step by hand or use a food processor.
2.) Add the milk and mix until the dough comes together. Flatten the dough into a disc, wrap and chill in the fridge for 30 minutes.
3.) While the dough is chilling preheat the oven to 170ºC and line a baking tray with baking paper.
4.) Place the disc of dough between two sheets of baking paper and roll out to a thickness of about 4mm. Use a 6-7cm cutter to cut out circles, and arrange these on the baking tray.
5.) Bake the cookies for 15 minutes, or until the edges and centres have set. Transfer to a cooling rack to cool.
6.) Place a square of dark chocolate on ten of the charcoal cookies. Toast the marshmallows over hot coals until soft and starting to char. Quickly pop a hot marshmallow onto each piece of chocolate. Top with another cookie, press down lightly and enjoy immediately.