Espresso Honey S'mores

MARSHMALLOW

1. Grease a 9" x 13" baking tin with neutral oil or butter. Combine the powdered sugar and corn starch and set aside. This is your "Marshmallow dust".
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the 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, honey, 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. 
5. 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 marshmallow dust. Allow to cure for 3-4 hours.
6. Carefully turn out onto a board, and dust the entire surface with the powdered sugar and corn starch mix. Using a sharp knife dusted with marshmallow dust, 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.

GRAHAM CRACKERS

1. Combine the milk, honey and vanilla in a small jug.
2. In the bowl of a food processor, add the flours, baking soda, cinnamon, coffee, 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). If you are creating a pattern on the dough, peel off the top layer of parchment, carefully roll the patterned rolling pin over the surface of the dough, then replace the parchment sheet. 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, and transfer to the freezer. 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 to snack on later. Leave the dough as one piece rather than separating the cookies - you will do this once they come out of the oven. Repeat the cutting process with the second tray, and store in the freezer while the first tray bakes. (Unless your oven can take two trays of cookies at once, you lucky dog)
7. Transfer the cut dough, on the parchment, to a baking tray. Bake for approximately 20 minutes, or until the cookies are a deep golden brown colour. Remove from the oven, sit for 5 minutes, then go over the cut lines with a pastry wheel or sharp knife. Leave to cool completely before breaking into individual crackers. Repeat with the second tray.

ASSEMBLY

1. Spread a graham cracker with melted chocolate. Place a marshmallow on top, and top with a second graham cracker. Serve immediately. Marshmallows can be toasted with a blow torch if desired! Store leftover crackers and marshmallows individually, and assemble more s'mores as needed.