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Cookie s’mores traybake

Published: 5 Nov 19
Updated: 18 Mar 24

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.

Medium
October 2019

Test kitchen approved

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.

Vegetarian recipes

Nutrition: For 16-20

Calories: 282kcals
Fat: 11.1g (6.5g saturated)
Protein: 3.4g
Carbohydrates: 41.9g (28.8g sugars)
Fibre: 0.9g
Salt: 0.3g

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Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.