- 240 g Küchenmeister Whole Wheat Flour
- 125 g Küchenmeister Buckwheat Flour
- 5 g baking powder
- 110 g soft butter
- 110 g Sweet Nature Brown Cane Sugar
- 80 g honey
- 120 ml milk
- 80-100 g chocolate
- ca. 36 mini marshmallows
To begin with prepare the cookies. Sieve together the whole wheat flour, buckwheat flour and baking powder.
Cream together the butter, brown cane sugar and honey until foamy. Add the dry ingredients alternating with the milk, and work everything into smooth dough. Cover the bowl with cling film and refrigerate for 1.5 hours.
Preheat the oven (electric 175°C / circulated air 155°C), and line two baking sheets with parchment paper. On a well floured work surface roll the dough out using a floured rolling pin. Slice the dough into equally sized rectangles and place onto the baking sheets. Bake the baking sheets one after another for 15 minutes, or until the cookies are golden brown. Remove the cookies from the oven, allow to cool briefly on the baking sheets, before transferring them to a wire rack to cool completley.
Chop the chocolate into small chunks. Now place the chocolate and 3 mini marshmallows on the underside of half of the cookies, now place a second cookie on top. Wrap each s'more in aluminum foil and place on the grill, or close to a camp fire, for ca. 5 minutes. Carefully remove the s'mores from the aluminum foil, gently press the cookies together and enjoy!
The honey cookies can baked and stored in an air tight container for up to one week, so you can always be ready to make s'mores!