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Peppermint S'mores with Chocolate Graham Crackers


Peppermint S'mores with Chocolate Graham Crackers



Peppermint Marshmallows

  • ½ cup (60 g) powdered sugar
  • ½ cup (60 g) Cornstarch
  • 28 grams (4 sachets) gelatine
  • 152 g cold water
  • 207g light corn syrup
  • 152 g water
  • 535 g sugar
  • 1 Tbsp vanilla paste, or the seeds of 1 vanilla bean
  • 1 tsp (4 g) peppermint essence
  • 250 g good quality dark chocolate, melted
  • 125 g candy canes, finely crushed in a food processor or blender

Chocolate Graham Crackers

  • ⅓ cup plus 2 Tbsp (110 g) whole milk
  • ¼ cup (100 g) liquid honey
  • 1 tsp (4 g) vanilla essence
  • 1 cup (130 g) Whole wheat flour
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (45 g) cocoa
  • 1 tsp (5 g) Baking soda
  • ½ tsp kosher salt
  • ¾ cup (150g) packed brown sugar
  • 7 Tbsp (100g) cold unsalted butter, cut into chunks



  1. Grease a 9" x 13" baking tin with neutral oil or butter. Combine the powdered sugar and cornstarch and set aside. (This will be used to dust the marshmallows while they cure and as you cut them)
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of cold water, and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup.
  3. In a medium pot, combine the water, corn syrup, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f (120˚c) then remove from the heat and leave to cool to 210˚f  (100˚c).
  4. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Add the peppermint extract and whip for a further 30 seconds.
  5. Working quickly, scrape the marshmallow into the prepared tin using a lightly oiled rubber spatula. Smooth the surface using an oiled offset spatula, or back of a spoon. Use wet fingers to help the smoothing process if needed. Dust liberally with the prepared corn starch and powdered sugar mix. Allow to cure for 3-4 hours.
  6. Carefully turn the marshmallow out onto a board, and dust the entire surface with the powdered sugar and cornstarch mix. Using a sharp knife dusted with the cornstarch mix, cut into 2" x 3" pieces (or the same size as you have made your crackers). Lightly dust the cut surfaces of the marshmallow with the marshmallow dust to help avoid them sticking together.
  7. Line a baking sheet with parchment paper. Dip half of the marshmallow into the melted chocolate, and sprinkle with the crushed candy canes. Place onto the baking sheet, and place briefly in the fridge until set.


  1. Combine the milk, honey and vanilla in a small jug.
  2. In the bowl of a food processor, add the whole wheat flour, all-purpose flour, cocoa, baking soda, salt, and brown sugar. Pulse briefly to combine.
  3. Add the butter to the food processor, and pulse until the mixture has a crumbly texture. Slowly add the milk and honey mixture, pulsing to combine. Continue to pulse until a dough comes together that balls around the blade of a food processor.
  4. Turn the dough out onto a piece of plastic wrap, and divide in two. Wrap up one half of the dough while you work with the second half.
  5. Roll the first half of the dough out between two sheets of parchment paper, until it is very thin, approximately ⅛ inch, or 3mm (Roll thinner than you think, as the crackers will rise in the oven). Place the dough, still between the parchment sheets, on a baking tray, and transfer to the freezer. Repeat with the second half of the dough. Freeze for 1 hour.
  6. Preheat the oven to 350˚f  (180˚c). Remove the first sheet of dough from the freezer, and peel off the top layer of parchment. Using a ruler and a pastry wheel or knife, cut the cookies into a grid of 2" x 3" rectangles, either re-rolling scraps, or leaving them in place (they make great snacks!) Leave the dough as one piece rather than separating the cookies - you will do this once they come out of the oven. Cut the second portion of the dough while the first bakes, and store in the freezer until ready to bake.
  7. Transfer the cut dough, on the parchment, to a baking tray. Bake for approximately 20 minutes, or until the cookies are lightly puffed and set. Remove from the oven, leave to sit for 5 minutes, then go over the cut lines with a pastry wheel or sharp knife. Leave to cool on the tray completely before breaking into individual crackers. Repeat with the second tray.


  1. To assemble, place a Peppermint Marshmallow between two graham crackers. Serve immediately. Store any extra crackers and marshmallows separately, and assemble just before eating. Undipped marshmallows can be stored in an airtight container, dipped marshmallows need to be stored in the fridge.