Despite the recent bout of bad weather suggesting otherwise, camping season is right around the corner. And when it comes to camping, few snacks are more synonymous with the season than the classic s’more.
This creative s’mores sandwich cookie recipe from the recently-released Cake and Loaf cookbook takes the traditional fireside favourite and gives it a long-overdue upgrade inspired by one of the Ontario bakery’s most popular offerings.
“S’mores is a popular and much requested flavour combination in the summer,” explains Cake and Loaf co-owner Josie Rudderham. “We had a killer s’mores whoopie pie on the menu, but it was messy to eat and we felt that our sandwich cookie lineup was in desperate need of this roasty, toasty chocolate graham mallow masterpiece. In fact, Nickey strongly felt that this gap needed to be filled immediately!
"This recipe does have several components and may seem a little high maintenance, but you will not regret it as soon as you take that first bite," Rudderham adds.
Milk chocolate ganache
Combine all the ingredients in a small heat-resistant bowl and heat in the microwave for 30 seconds. Vigorously stir until the ingredients are incorporated and the mixture is glossy and smooth. If you see any lumps, heat in the microwave in 15-second intervals, stirring after each interval, until smooth.
Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. When ready to use, in a small heat-resistant bowl, reheat in the microwave in 15-second intervals, stirring after each interval, until a pourable consistency is achieved. If frozen, thaw in the refrigerator overnight before reheating.
"When we make this ganache at the bakery, it always smells like butterscotch and fresh cream. There is just something so comforting about the creamy aroma of milk chocolate; it has none of the bitter notes of dark chocolate, just smooth sweetness. If you have a favourite chocolate, feel free to swap the ganaches used in our recipes and personalize those recipes to your own tastes."
Pour the water into a small pot. Pour 1 cup of the sugar and the corn syrup on top of the water. Do not stir. Bring the mixture to a boil over high heat and boil, without stirring, until a candy thermometer reaches 250°F.
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the remaining ⅓ cup sugar. Whip on high speed until the mixture reaches the soft peak stage, 2 to 3 minutes. You will see the egg whites go from foamy liquid to more opaque white, and if you stop the mixer and lift the whisk, you will see the egg whites briefly form soft peaks and then melt back into themselves after a second.
With the mixer on medium-low speed, carefully and slowly pour the hot sugar mixture into the egg whites in a steady stream. Do not add too much at a time or the egg whites will cook and curdle. After you have poured all the hot syrup into the bowl, increase the speed to high as quickly as possible. Whisk on high speed for 10 to 12 minutes until the outside of the bowl is room temperature to the touch and the fluff is thick and glossy with stiff peaks. Add the vanilla bean paste and mix on high speed just until combined, about 1 to 2 minutes.
Use the marshmallow fluff immediately for best results. It tastes best toasted immediately after piping. Leftover fluff can be stored in an airtight container in the refrigerator for up to 1 week.
"Very similar in flavour to regular marshmallow, but with a more spreadable and pipeable consistency, this filling is excellent in cakes and sandwich cookies. It is best made just before you want to use it, especially if piping it, as it does firm up a bit as it cools and sets."
Graham cookies and assembly
Preheat the oven to 350°F. Line 4 baking sheets with parchment paper or silicone baking mats.
Make the cookies: Sift the all-purpose and whole wheat flours, baking soda, and baking powder into a medium bowl and stir together.
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until the mixture is smooth and there is no oily film left around the edges. Whisk in the eggs and vanilla until the mixture is smooth and light in colour.
Using a spatula, stir in the flour mixture and graham cracker crumbs and mix until no dry flour remains.
Scoop five 3-tablespoon portions of the cookie dough onto each baking sheet, leaving ample space between them. Gently press down on the dough portions to flatten them to about ¾-inch thickness. Bake, one sheet at a time, for 15 to 18 minutes, or until lightly browned all over. Allow the cookies to cool on the baking sheets.
Assemble the sandwich cookies: Prepare the marshmallow fluff and reheat the milk chocolate ganache if it has been refrigerated. Place half of the cookies, upside down, on a baking sheet. Spread about 1 tablespoon of the marshmallow fluff on each cookie, leaving a ½-inch border of exposed cookie around the outer edge.
Fill a piping bag fitted with a No. 824 star tip with the remaining marshmallow fluff. Pipe a thick circle of marshmallow fluff around the border of each iced cookie to create a well for the ganache, leaving a ¼-inch border of exposed cookie around the outer edge.
Fill each well with 2 tablespoons of the milk chocolate ganache, being careful not to go above the top of the marshmallow border. Place the remaining cookies on top of the filled cookies to form sandwiches. Using even pressure, gently push down on the tops to form a bond with the fillling.
- Makes 10 sandwich cookies