Festival Recipe
Chocolate Caramel Shortbread S’mores
Recipe by Ray O'Neill
- Serves12
Ingredients
Shortbread
- 100g Icing Sugar
- 200g Plain Flour
- 100g Cornflour
- 200g Cold Butter
- 1 Tsp Vanilla Extract
- Zest Orange
- 150g Dark Chocolate
Marshmallow
- 500g Caster Sugar
- 10 Leaves Gelatine
- 1 ½ Tb Spoon Liquid Glucose
- 3 egg whites
Caramel
- 280g caster sugar
- 20g butter
- 200ml cream
- 1 tsp vanilla extract
Method
- Shortbread: Preheat oven to 160c. Blitz all of the ingredients in a blender until it comes together as a dough. Flour your surface and take dough out of the blender for rolling. Flour your rolling pin and roll the dough until it is about 2cm thick. Make sure it is even throughout or the biscuits will cook at different times. Cut the dough with a round cookie cutter and bake for 20/25 minutes or until a light brown colour.
- Caramel: Heat the sugar in a saucepan until it is a dark colour and completely melted. You will need to be patient with this. Once it has melted and dark in colour add the butter, a few cubes at a time. Whisk as the butter is going in. Once the butter has melted, whisk the cream in slowly until it's completely combined. Add the vanilla extract and whisk again until combined. Let it cool before serving. *Be very careful adding the cream as it will splatter if added too fast
- Marshmallow: First put the gelatine sheets in 200ml of cold water to soften. Put the caster sugar, liquid glucose and 300ml of cold water in a large saucepan. Cook over a medium heat until the mixture reaches 130c on a sugar thermometer. *be very careful working with hot sugar
- Set your egg whites up to beat with a balloon whisk. Take off the heat and add the water / gelatine mix to the sugar mix *do this very carefully as it will spit, use a hand whisk to mix together. When your egg whites have reached a stiff peak start to pour the boiling mix in very slowly. Once everything is poured in, leave the mixer on high until the marshmallow is stiff and can be piped into a shape that will stay in one shape. Add the marshmallow to a piping bag with a nozzle attached. Pipe the marshmallow in a circle on top of the shortbread biscuits, fill the centre with caramel and top with another shortbread biscuit. Melt the chocolate in a bowl over boiling water on the hob and put a table spoon on each S'More, letting it drip down the sides.
- Enjoy!!
