Seeing as we don’t get to celebrate bonfire night here in Germany, I was trying to think of something I could bake which was suitable for bonfire night. If you type “bonfire night baking” into Pinterest you get a plethora of rocket shaped bakes, bonfire cupcakes and s’mores dip and cakes. I decided I wanted to do something with s’mores as it seems so popular at the moment and came up with this idea… chocolate and marshmallow cookies, sandwiched together with chocolate ganache and toasted marshmallows!

You could always just make the cookies and leave out the filling, they would still taste really good! I hope you enjoy it!

Lucya xx

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Ingredients

140g Butter

180g Brown Sugar

1 Egg

1tsp Vanilla Extract

100g Milk Chocolate, roughly chopped

100g Dark Chocolate, roughly chopped

80g marshmallows, roughly chopped

1/2 tsp Salt

230g Plain Flour

1/2 tsp Bicarbonate of Soda

Chocolate ganache

200g double cream

200g dark chocolate

Marshmallows to decorate

Method

1.Preheat the oven at 175c (fan assisted).

Beat the sugar and butter together until light and fluffy.

2.Add the egg and beat until combined, then add the vanilla extract.

3.Once everything is combined add the chocolate and marshmallows and mix again.

4.Finally gently fold in the flour, salt and bicarbonate of soda.

5.Line two large baking tray with baking paper. Roll a tablespoon of mixture in your hands at a time. Once you have used up all of the mixture space evenly across the baking trays. Make sure you leave enough space for them to expand.

6.Finally, bake in the preheated oven for around 10 minutes. You want the edges to be set and slightly crunchy but the middle to be quite soft.

7. Allow to cool completely. Meanwhile, make the chocolate ganache. Break the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan on a medium heat. Once it reaches boiling point, allow to simmer for 1 minute before taking off the heat and allowing to cool for a further 1 minute. Add to the bowl of chopped chocolate and using a whisk, mix until you have a smooth glossy mixture. Put to one side to set.

9. Once you have completely cooled cookies and a ganache which has set to a pipeable consistency, turn half of your cookies upside down. Place your ganache into a piping bag and pipe an even amount onto each of the upturned cookies. (Tip- you don’t want too much otherwise they can be really sweet!)

10. Turn the rest of the cookies upside down and place some chopped marshmallows over the top. Place them on a baking try and put under the grill until the marshmallows have turned a nice golden colour. (keep an eye on them as they can change colour very quickly!)

11. Finally sandwich the cookies today, one-half with chocolate ganache and one-half with toasted marshmallows!