We’re officially in s’mores season and we’re paying tribute to it with these classic vegans s’mores. They’re made up of homemade crisp vegan graham cracker biscuits which sandwich toasted vegan marshmallows and melted dark chocolate. They’re classics for a reason.
You might notice the recipe for the graham crackers is made up of both whole grain and plain flour, as well as both caster and light brown sugar. That’s because each of these ingredients contribute different qualities - both flavour and texture wise - that create the trademark graham cracker texture. If you’re running low on ingredients however, you’re welcome to adjust based on what you have on hand. You can use plain flour for the full amount of flour here and caster sugar for the full amount of sugar, acknowledging that the final biscuit might not be as nutty and crumbly as they could be (albeit still delicious).
30 (+ chilling)
150g whole grain flour
120g plain flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
130g plant based butter
100g caster sugar
50g light brown sugar
1 tsp vanilla extract
40ml plant based milk
40g golden syrup
16 plant based marshmallows (we used dandies)
200g think square dark chocolate (we used lindt)
In a bowl, whisk together the whole grain flour, plain flour, baking soda, cinnamon and salt.
In a separate bowl, combine the caster sugar, light brown sugar and butter. Use an electric mixer to cream the butter and sugar together. Add the vanilla and continue to beat the ingredients until the mixture is light and fluffy.
Add the dry ingredients and mix them into the dough until a dry and scrappy dough comes together. Stir in the milk and golden syrup, after which a soft and slightly sticky dough should come together.
Split the dough into two portions, wrap them in cling film or parchment paper, and let them sit in the fridge for at least an hour, but up to 24.
Preheat the oven to 175˚C fan/195˚C conventional.
Once the dough has chilled, remove one of the portions of dough from the fridge. Lay a sheet of parchment paper on your surface, lightly flour it, then unwrap the dough and place it onto it.
Dust the dough with flour, then use a rolling pin to roll the dough into a rectangle that’s roughly ½ cm thin. Use a sharp long knife or a pizza cutter to cut the dough into roughly 6x6cm squares. Leave the squares where they are, without separating them or removing scraps around them. They will be baked together, and sliced apart once baked.
Use a toothpick to poke 6 holes in every square - this is completely optional. Transfer the sheet of parchment paper onto a baking tray, then place it in the oven.
Bake the biscuits for 13-14 minutes, until golden brown throughout. Remove the tray from the oven, then use a knife to slice the graham crackers into squares, following the lines you traced.
Transfer the graham crackers onto a cooling rack and let them cool completely. Repeat the rolling and baking process with the second portion of dough.
While the cookies cool, switch the oven from fan to grill.
To make the smores, place 16 graham crackers (or however many smores you’re making) onto a baking tray, with the bottom side facing up. Top each graham cracker with one marshmallow.
Transfer the tray into the oven and grill the marshmallows until deeply golden brown - this takes around 6-8 minutes, depending on the marshmallow type.
Remove the tray from the oven, and immediately top each marshmallow with one square of dark chocolate. Use the remaining 16 graham crackers to sandwich the smores and use your hands to press down gently.
Wait a 10-15 seconds before tucking in, to give the chocolate time to melt.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.