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Recipe Detail Page
S’mores Sandwich Cookies
Summer 2017
Buttery homemade graham crackers sandwich dark chocolate ganache and fluffy marshmallow creme in a s’mores fit for a patisserie. Graham flour is a coarsely ground whole wheat flour that can be found at natural food stores and at supermarkets that carry Bob’s Red Mill products.
Makes 16 sandwich cookies
¾ cup (175 mL) graham flour
¾ cup (175 mL) all-purpose flour
⅓ cup (80 mL) dark brown sugar, packed
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter, cold, diced
1 tbsp (15 mL) honey
2 tbsp (30 mL) cold whole milk, or more as needed
½ tsp (2 mL) pure vanilla extract
4 oz (125 g) semi-sweet chocolate, chopped
½ cup (125 mL) whipping cream
¾ cup (175 mL) marshmallow crème or fluff
1. Place flours, brown sugar, baking soda and salt in the bowl of a food processor. Pulse until combined. Add butter. Pulse until it looks like coarse meal. Add honey, milk and vanilla. Pulse until dough starts clumping together. (If it’s not sticking together, add more milk 1 tsp/5 mL at a time until it does.)
2. Transfer dough to work surface. Lightly knead 2 or 3 times to bring together. Divide in half. Form each portion into a ¾-inch-thick (2-cm) square. Wrap in plastic wrap. Refrigerate 2 hours.
3. On a lightly floured work surface, roll each piece of dough into a 9-inch (23-cm) square, or about ⅛-inch (3-mm) thick. Using 2¼-inch (5.5-cm) round cookie cutter or glass, cut out crackers and place on parchment-lined baking trays 1-inch (2.5-cm) apart. Bring together scraps and repeat (you will need 16 crackers from each piece of dough). Score crackers with blunt end of a skewer. Cover and refrigerate trays for 30 minutes.
4. Preheat oven to 350°F (180°C).
5. Bake crackers, rotating trays at halfway point, until browned and just firm to touch, 12 to 14 minutes. Remove from oven and cool completely. (Crackers will keep at room temperature in an airtight container for up to 1 week.)
6. To make ganache, place chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil over medium-high heat. (Watch closely.) Pour hot cream over chocolate and let stand 3 minutes. Whisk until smooth. Cool, whisking occasionally, until ganache has texture of very soft butter, about 1 hour.
7. Arrange graham crackers on work surface, scored sides down. On half of crackers, spread 2 tsp (10 mL) of chocolate ganache. On other half, spread 2 tsp (10 mL) of marshmallow crème. Sandwich crackers together. Serve, or place in airtight container with plastic wrap or parchment paper between each layer and refrigerate up to 2 days. Warning: some marshmallow crème will inevitably ooze out the sides.
Makes 16 sandwich cookies
