Double Dark Chocolate S’mores
I’m not sure if this is something I should be embarrassed about, but there was a brief time in my life when I was a Girl Guide. The only knot I managed to learn was a reef knot, and it’s not a knot worth knowing. I doubt I was with them long enough to receive very many badges but I do remember cooking little bits of food on an empty tin with holes in, placed over a candle. I’m not sure why I’d have a candle and matches in the wilderness and be unable to start a fire to cook things on a stick, but there you have it.
Although my Scouting days are long (long!) gone, I’ve not lost my penchant for cooking things over flames. I love a good veggie braai and anything wood-fired (um, hi Pizza). For this recipe, we reached back into our Girl Scout, blanket fort, garden-camp making pasts and pulled out something messy in all the best ways.
Using the ‘healthiest’ ingredients to bake our Double Dark Chocolate Cookies, we balanced our adult and kid sides with a healthy dose of sugary marshmallows. We bought ours from Plant, but we’re curious to make our own one day. To meet this urgent need though, we had little time for experimentation on that front and instead focused all our attention on the perfect s’more cookie.
The salty, chocolatey, buckwheat cookies sandwiched our gently bronzed mallow puffs and kept our hands clean enough for the most part. I wasn’t ready for the first bite when it left a trail of gooey marshmallow from my hand to my mouth – no choice but to take another, bigger, bite to clean it all up, right? No problems there.
The dough needs to rest overnight, so be sure to plan ahead for these treats. Buckwheat is gluten free, is a very good source of manganese and a good source of copper, magnesium, dietary fiber and phosphorus. It contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high-quality protein, containing all eight essential amino acids, including lysine…as if we needed to give you more reasons to make these s’mores! If you can resist just eating the cookies as they are, you definitely deserve a badge.
We can’t promise you that these s’mores will transport you to a cozy tent under the night sky or turn back the hands of time, but we’re pretty sure they’d be the perfect bartering tool should you need anything else.
This recipe requires you to refrigerate the dough overnight.
Makes 10 cookies/5 S’mores
For the cookies:
- 3/4cup Buckwheat Flour
- 20g Dark Cocoa Powder
- 1/2tsp Baking Powder
- 1/2tsp Bicarbonate of Soda
- 100g Brown Sugar
- 200g 70% Cocoa Dark Chocolate; chopped
- 2 1/2tsp Water
- 1/4cup neutral flavoured oil (we used *olive oil)
- Maldon Sea Salt for Sprinkling
- Marshmallows bought from Plant Café
- Place the buckwheat flour, cocoa powder, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine and remove any lumps.
- Add your chopped chocolate and stir until the chocolate chunks are evenly coated.
- In a separate bowl, cream the sugar, oil and water together until smooth and creamy.
- Add the flour mixture to your creamed sugar and combine well with a wooden spoon. Be careful not to overmix. At this stage, the mixture should be sticky and not dry at all. If you do find that your mixture is slightly dry; add 1tbsp olive oil at a time, mixing after each to ensure you don’t add too much, and the mixture still maintains a dough like consistency.
- Wrap your dough in cling film and refrigerate for 12hours/overnight. Please do not skip this step, your biscuits will not hold together if you do.
- Preheat your oven to 180 degrees Celsius, and line a baking sheet with baking paper.
- Remove your dough from the fridge. Scoop approximately 2tbsp of dough into your hand and form a ball, place onto baking sheet and flatten slightly. Repeat until you have no dough remaining.
- Sprinkle with sea salt and bake for 12 – 15min. The cookies will be soft when you remove them, but once cooled they will harden.
- To assemble s’mores: preheat your oven to max temperature, set to grill and move your rack to the top shelf.
- Place half the cookies top side down and layer marshmallows on top.
- Grill until the marshmallows are gooey and browned on the top. Remove from the grill and place remaining cookies on top.
- Let cool slightly and enjoy.
* When picking out your olive oil, make sure it’s not extra virgin. Canola oil also works well if you’re unable to find regular olive oil.
** Unfortunately we don’t have access to a blow torch, but if you do, skip the grilling steps and simply use the blow torch to toast the marshmallows until brown and gooey.