These s’mores cookies with ginger and caramel are an American classic that make the perfect Bonfire Night sweet snack. We’ve given this autumnal treat a bit of a makeover using ginger biscuits, sweet bananas and a completely moreish hazelnut caramel. You can prepare these s’mores cookies with ginger and caramel over an open flame or in the kitchen under the grill; we’ve opted for the grill here so that it’s not weather dependent! If you have a cheffy blowtorch you can also caramelise the marshmallows that way – although they’ll take longer to melt like that. S’mores cookies can be built in any way, which is why they’re so great to make as you can experiment with your favourite toppings and sandwich them all together. Try melted chocolate instead of caramel spread for any chocoholics, swap out the biscuits for caramel waffles or switch up the fruit until you find your own favourite combination. Because these are best served warm and just-melted they’re not really great for preparing in advance. If you want to get prepped ahead you could make up a baking tray with all the biscuits topped with the marshmallows so they’re ready to just pop in the oven when it’s time for a treat. Arrange all your toppings for you gingery s’mores cookies and let everyone do their own – the mess is part of the fun!
- 16 ginger biscuits
- 8 marshmallows
- 8tsp hazelnut caramel spread
- 1 banana, cut into slices
Preheat the grill to high and line a baking sheet with parchment.
Top eight biscuits with eight marshmallows on a baking tray, and place under the grill. Grill until golden brown and slightly bubbling.
Remove from the grill and dollop 1tsp of hazelnut spread and 2 slices of banana on the melting marshmallow. Top with the remaining biscuits and sandwich everything together.
You could use dulce de leche if you can’t find hazelnut caramel