We hosted a little bbq last Saturday.
It ended with homemade baileys, pumpkin cream pie, and these smores, made with ginger graham crackers, maple marshmallows, and nutella.
ginger graham crackers
2 1/2 cups flour
1 cup brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
8 Tablespoons (one stick) butter (cut into cubes and chilled)
1/3 cup honey or sorghum (I made one batch of each)
5 Tablespoons whole milk
2 Tablespoons vanilla
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
To make the dough, combine flour, brown sugar, baking soda, salt, and ginger in bowl of food processor. Pulse to mix. Add butter and pulse until mixture is resembles a course meal.
In a separate bowl, mix together honey, (or sorghum) milk, and vanilla. Add to flour mixture, pulsing to fully incorporate. Turn dough out onto a well floured surface, divide in half and shape each half into a flat rectangle. Wrap in plastic wrap and chill for two hours.
Once firm, roll dough on well floured surface to 1/8″ thickness and cut into squares. Place squares on parchment lined sheets and chill 30 minutes in fridge before baking.
Preheat oven to 350 degrees.
Mix topping ingredients in a small bowl. Sprinkle liberally over squares before baking. Bake for 20 – 25 minutes. Cool on sheet for 5 minutes, then cool completely on rack.
The basic recipe can be found here, just add 1 Tablespoon maple extract along with the vanilla extract.
These marshmallows are also perfect in a cup of hot cocoa.
All that’s left is to spread your graham with nutella, toast your marshmallow, and sit back and enjoy.