A posh take on S’mores thanks to homemade marshmallows and digestives. It doesn’t get much better than a toasted homemade marshmallow!
Work quickly when making the marshmallow as the mix will start to set as it goes into the tin.
I used a blowtorch to toast the marshmallow, but you can toast in the oven or on skewers.
2 egg whites
7 gelatine leaves
350g caster sugar
1 tbsp liquid glucose
1 tsp vanilla paste
50g icing sugar
2 tbsp cornflour
175g wholemeal flour
150g cold butter, cubed
½ tsp bicarbonate of soda
60g light brown sugar
½ tsp salt
3 tbsp milk
Dark or milk chocolate
FOR THE MARSHMALLOWS
Prepare an 8×8 inch tin by brushing with vegetable oil.
Mix together the icing sugar and cornflour and dust the tin with about 1/3 of the mixture until coated.
Cover the gelatine leaves in 100ml of cold water and leave to soak.
Whisk the egg whites in a medium mixing bowl until at a soft peak.
In a medium saucepan, add the caster sugar, liquid glucose and 150ml of water. Cook over a medium high heat until the syrup reaches 130c on a sugar thermometer.
Take the pan off the heat and add the gelatine leaves and the water they soaked into the hot sugar syrup.
Whisk the egg whites and slowly stream in the sugar syrup whisking constantly until all of the syrup has been incorporated. Add the vanilla and keep whisking for another 5 minutes or so, or until the marshmallow mixture has thickened considerably.
Working quickly transfer the mixture to the tin and smooth the top. Dust with another third of the icing sugar and cornflour mixture.
Leave to set for 1hr.
Cut the marshmallows into squares using a lightly oiled knife. Dust with the remaining dusting mixture and set aside.
FOR THE DIGESTIVES
Preheat the oven to 160c fan / 180c standard. Line a baking tray with baking parchment.
Whizz the oats in a food processor to a flour consistency. You still want some texture to this.
Add the wholemeal flour and cold butter and blend until the butter is fully incorporated.
Blend in the bicarbonate of soda, salt and sugar until combined.
Add the milk and using your hands or the food processor mix into a dough.
Roll the dough out to about a 1-inch thickness. Cut out the biscuits and transfer to the baking tray.
Bake for 12-15 minutes depending how soft or hard you’d like them. Transfer to a wire rack and cool.
Break up the chocolate into squares and add a couple of cubes to a digestive. Pop in the oven for 3 minutes or until the chocolate has melted.
Top with a marshmallow and use a blowtorch to toast.