Black and white s’mores

Charcoal s'mores

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!


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Charcoal cookie s'mores

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!

 

S'more cookies with charcoal

Dark chocolate and charcoal s'mores

 

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.

 

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