Salted Caramel S’Mores

  • 240g Whitworths Mix’n’Bake Choc Salted Caramel
  • 50g Whitworths Crystallised Fiery Ginger, finely chopped
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • 125g unsalted butter, at room temperature
  • 150g soft light brown sugar
  • 4 tbsp golden syrup
  • 1 medium egg, beaten
  • 100g mini marshmallows

Ready… Steady… Bake…

  • Preheat your oven to 190⁰C/Fan 170⁰C/Gas Mark 5 then lightly grease 2 baking trays.
  • Sieve the flour, bicarbonate, ground ginger and cinnamon into a bowl. Rub in the butter to a breadcrumb then stir in the sugar.
  • Beat the syrup together with the egg and crystallised ginger then stir into the crumb mix.
  • Mix to form a dough then knead until smooth on a lightly floured surface.
  • Roll out to 4mm thick, cutting out 24 rounds using a 78mm cutter.
  • Place onto the baking sheets then bake for 12-13 minutes until golden.
  • Loosen with a palette knife whilst still warm, cool slightly before transferring onto a wire rack.
  • To build the s’mores... place a gingerbread round onto a baking tray, place a tablespoon of salted caramel mix ‘n’ bake mix onto it, then a tablespoon of marshmallows.
  • Top with another gingerbread round, press down lightly then repeat.
  • Bake (200⁰C/Fan 180⁰C/Gas Mark 6) for 4 minutes, cool slightly then serve and enjoy!
Print recipe
  • 15 minutes
  • 12-13 minutes
  • Makes