Dark Chocolate Digestive Biscuits S'mores
 
Prep time
Cook time
Total time
 
Ooey gooey marshmallow and rich dark chocolate sandwiched between two crisp, light and tender digestive biscuits.
Author:
Recipe type: Dessert
Cuisine: Western
Serves: 8
Ingredients
  • 1½ cups (6 oz) whole wheat pastry flour
  • ½ cup (1.8 oz) rolled oats, roughly grinded
  • ½ tsp baking soda
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ¼ cup (2 oz) cold unsalted butter
  • ¼ cup (2 oz) cold vegetable shortening
  • 2 tbs milk
  • 1-2 (4 oz) dark chocolate bar
  • 16 marshmallows
Directions
  1. Whisk together the flour, oats, baking soda, sugar and salt.
  2. Using a fork or a pastry cutter, cut the butter and shortening into the flour mixture and combine until they resemble coarse big and small bread crumbs.
  3. Add the milk and stir well. Pour the wet crumbs onto a sling wrap set on a work surface. Using the sling wrap, bring the crumbs together and gently compress to form a ball (texture should be like a soft play dough).
  4. Flatten it slightly into a disc. If it cracks on the edges, just press them together to seal. Wrapped in sling wrap, chill the dough in the refrigerator for 30 minutes to a couple of days. Chilling makes it easier to handle but more importantly, it adds flavor. The longer the better. If chilling for longer time, let sit in room temperature until pliable before rolling (time depends on temperature of kitchen).
  5. Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
  6. Lightly flour the work surface, the dough and a rolling pin (or lay a parchment paper on the dough). Gently roll the dough until it becomes ⅛ " thick. The edges will crack. Just press them back together.
  7. Using a 3" cookie cutter, cut out the dough. Carefully remove the cut dough and place them on the baking sheet. Gather the scraps, compress, roll and cut until there are no more scraps left.
  8. Bake the biscuits for 14-15 minutes until golden (less time for softer biscuit, more time for more crisp biscuit). Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. As they cool, they will crisp up.
  9. Once the biscuits have cooled, place them on a baking sheet. Break each chocolate bar into eight pieces. Place each piece of chocolate on a biscuit (If you want less chocolate, use only one bar and place the chocolate on half instead of all the biscuits). Top the chocolate with marshmallow. Set the oven to broil on high and place the baking sheet on the highest rack. Broil for 2-3 minutes until the chocolate melts and marshmallow softens.
  10. Remove the baking sheet immediately and sandwich the biscuits. Press it down a little. Enjoy.
Recipe by Curious Nut at https://www.curiousnut.com/dark-chocolate-digestive-biscuits-smores/