Cookie s’mores traybake
- October 2019
- Serves 16-20
- Hands-on time 30 min, oven time 15 min
We’ve taken our love for s’mores up a notch with a heavenly cookie s’mores traybake recipe, one that’s bound to draw in crowds. Go on, treat yourself.
Looking for a more traditional recipe? Take a look at our cookie s’mores.
- 11.1g (6.5g saturated)
- 41.9g (28.8g sugars)
- 150g salted butter, melted
- 75g Billington’s unrefined light brown muscovado sugar
- 75g Billington’s unrefined dark brown muscovado sugar
- 1 medium free-range egg
- 1 tsp vanilla bean paste
- 200g plain flour
- ½ tsp bicarbonate of soda
- 15g cornflour
- 200g dark chocolate chips
- 16 butter biscuits (such as
petits beurres or rich tea)
For the topping
- 4 large free-range egg whites
- 200g Billington’s unrefined golden caster sugar
- 120g white marshmallows (small ones melt more easily)
You’ll also need…
- 23cm x 33cm rectangular baking tin, greased and lined with non-stick baking paper; electric hand mixer
Useful to have…
- Kitchen blowtorch
- Heat the oven to 180°C/160°C fan/ gas 4. In a large bowl, mix the melted butter and both sugars using a wooden spoon or electric mixer until combined (the mixture will have a grainy texture). Set aside to cool for 10 minutes.
- Beat in the egg and vanilla bean paste, mix in the plain flour, bicarbonate of soda and cornflour, then gently stir in the chocolate chips. Spread the mixture evenly into the prepared tin, then press the butter biscuits in a neat layer over the top. Bake for 15 minutes, then remove from the oven and leave to cool completely in the tin (see Make Ahead).
- Meanwhile, make the marshmallow topping. Put the egg whites and caster sugar in a heatproof bowl and gently whisk with an electric hand mixer until frothy. Set over a pan of just simmering water (make sure the bowl doesn’t touch the water) and continue to whisk for about 10 minutes until the sugar has dissolved and the meringue is stiff and glossy. Add the marshmallows to the bowl and whisk on a low speed until they have melted completely. Remove the bowl from the heat and whisk for another 5 minutes until the mixture has slightly cooled.
- Spread the marshmallow mixture over the top of the cooled biscuit base in pretty swirls. Use a kitchen blowtorch to lightly scorch the mallow topping (or pop under a hot grill for a minute, watching it like a hawk). Leave to cool fully in the tin, then serve in slices.
Make to the end of step 2 up to a day ahead and keep covered somewhere cool. Complete the rest of the recipe to serve.
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