Okay, I have a confession to make – I’ve never actually tried s’mores! I’m not from America, I’ve never travelled there for an extensive period of time, and it’s not something I’ve been able to get a hold of anywhere else in the world!
I have, however, always had a longing inside me to try these delicious, melty, dessert-y treats (story time – a doll I had when I was about five years old or so actually came with a campfire kit which had – wait for it – TEENY TINY PLASTIC S’MORES!!! I was so excited by the tiny cute toy that my parents had to actually sit down a google what it was because they’d never heard of anything like it!)
So I guess you could say now my life’s mission is complete – I have successfully made and eaten (many) s’mores!
This recipe is absolutely addictive – so I definitely recommend making these when you’ve got someone coming over to share them with otherwise you’ll probably end up eating them all yourself (which isn’t necessarily a bad thing!) I spent an absolute AGE coming up with the perfect recipe for my chocolate icing so that it would be all warm and melted beneath the marshmallows but not so much that it all drips off the biscuit! Enjoy!
- (for the biscuits)
- 225g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 90g icing sugar
- 120g cold butter, cubed
- 60ml milk
- (for the chocolate frosting)
- ½ cup butter, softened
- 2 cups icing sugar
- ⅓ cup cocoa powder
- 1 ½ tsp vanilla
- 1 Tbsp milk
- Mini marshmallows (or any size/colour of marshmallow you’d like!)
- For this particular recipe I’ll be assuming you own both a Mickey Mouse cookie cutter and a cooking blow torch – but they’re still easy enough to make without these utensils. You can use a knife and a template to shape the cookies yourself and you can toast the marshmallows by sitting them under a (very hot) preheated grill for a short amount of time!
Method: (for the biscuits)
- Preheat your oven to 180ºC/350°F and line a tray with baking paper
- In a large bowl, mix together the flour, baking powder, salt and sugar
- Using a blender (or rubbing quickly with your fingertips) work the butter into the dry ingredients until a breadcrumb-y mixture forms.
- Add the milk and work until the mixture begins to form a dough.
- Roll the dough out on a floured surface til it’s about 1/8 inch thick and cut into Mickey Mouse shapes.
- Prick the surface of these biscuits a couple times each with a fork and bake for 20 minutes until they are an even, pale gold colour. Set these aside to rest.
Method: (for the frosting)
- Combine the icing sugar and cocoa powder in a large mixing bowl
- Add butter and vanilla and mix until well combined.
- Add the milk 1 teaspoon at a time until you reach a firm frosting consistency.
Method: (finishing the biscuits)
- Using a star-tipped piping bag, pipe the frosting onto the biscuits, creating three low/flat swirls (one for each ear and Mickey’s head).
- I cut mini marshmallows in half before pressing them into concentric circles within the Mickey shape – but you could leave them whole or even use 1 large marshmallow for the head and mini marshmallows to fill the ears. The important thing is that the cookie is almost entirely cover with marshmallow before you move onto the final step.
- Using your blow torch toast the marshmallow until it reaches the desired crispyness! I prefer my marshamllows a little extra burnt but you can toast them however much you’d like. Keep an eye on your chocolate frosting whilst you are doing this – if it seems your frosting is beginning to lose its form a bit too much leave it for a second to reset before continuing – and try holding the blow torch at an angle to the cookie so you are not directly blasting heat onto the marshmallows, but rather over the top of them!
- Enjoy your Mickey Mouse s’mores!
And that’s it! It’s actually quite an easy recipe once you get down to it – and one I’m sure the kids will enjoy with their next Disney movie night!!! Don’t forget to follow us here and on social media for heaps more fun and tasty Disney treats!