How’s your marathon of iso baking treating you? Keen for a new treat? Well bless the gods, Girl Guides Victoria have revealed their coveted S’Mores Cup recipe.
Have you exhausted your local Woolies of their banana stock with making loaf after loaf of banana bread? Maybe you’ve tried your hand at sourdough after Bourke Street Bakery started selling their 23 year old starter? Either way, isolation has seen us bake up so many goodies (because lord knows we need some comfort food), and now you can get ready to make your own Girl Guides cookies, too.
Long gone are the days when you’ve had to wait for those little darlings to offer you up some seasonal desserts, because you can now make them right in the comfort of your own home. Since the troops aren’t able to make their door-to-door sales this year due to social distancing, they’ve decided to sweeten our lives a little by revealing their S’Mores Cup recipe, and it’s easy as to make.
So, how do we get to it? it only takes five ingredients to be on your way to having your own secret stash of Girl Guides bikkies on hand, so pop to Woolies and grab some Granita biscuits, some icing sugar, butter, milk chocolate, and marshmallows, and get to baking!
Feel like creating the proper Girl Guides experience? If you head over to their website, you can find out how to bake these bad boys in a cardboard box oven, using solar energy instead of costing yourself dollary-doos heating up the ol’ gas cooker.
Check out Girl Guides Victoria’s S’Mores Cup recipe:
Ingredients:
- Approx. 10 Granita Biscuits
or similar
(1 cup finely crushed) - 1/4 cup icing sugar
- 6 tbsp (90 mL) butter,
melted - 200g milk chocolate,
squares divided - 12 large marshmallows
What you’ll need:
Love Food & Drink?
Get the latest Food & Drink news, features, updates and giveaways straight to your inbox Learn more
- Mixing bowl
- Rolling pin
- Mini muffin tray
- Kitchen scissors
Directions:
- Preheat oven to 180°C (350°F). Place biscuits into a large resealable plastic bag or
between baking paper. Finely crush into crumbs using a rolling pin. Combine the biscuit
crumbs, icing sugar and melted butter in a mixing bowl. - Grease the muffin tray and place a small scoop of the crumb mixture in each cup of the
mini muffin tray. Press the crumbs down to form shallow cups with the back of a teaspoon. - Bake for 4-5 minutes or until edges are bubbling.
- Meanwhile, break half of the chocolate bars into rectangles. Remove the muffin tray from
the oven and place one rectangle into each cup. - Cut marshmallows in half crosswise using kitchen scissors or a knife. Place one
marshmallow half, cut-side down, into each cup. Return to the oven 1-2 minutes or until
marshmallows are just slightly softened. - Remove from oven to a cooling rack, cool 15 minutes. Carefully remove cups
from the tray. Cool completely. - Break remaining chocolate and place in a small microwave bowl.
Microwave on HIGH 60-90 seconds or until melted and smooth, stirring
every 20 seconds. Dip the top of each marshmallow in melted chocolate.
Turn top-side up and let stand 40 minutes to an hour or until set.
