S’mores waffles, perfect for any season. These are not too hard to make. The best marshmallows to use are the mini’s and any chocolate you can spare from your cupboard. You can also make the dough a day or two in advance.
Graham cracker dough
This recipe makes about a dozen 4-inch square waffled graham crackers.
2 cups all purpose flour (or, 1 cup whole wheat, 1 cup all purpose flour)
1 cup dark brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
7 tablespoons butter, cut into pieces, chilled
1/3 cup honey
5 tablespoons whole milk
2 tablespoons vanilla extract
Pinch of cinnamon
1. Mix the dry ingredients. In a separate bowl, whisk the milk, honey and vanilla.
2. Add the butter to the dry ingredients and rub together (or pulse in food processor) until the mixture looks like coarse cornmeal.
3. Add the milk mixture to the flour mixture until a dough forms. You may need to add a bit more flour, up to a half cup.
4. Wrap in plastic and chill for at least two hours, or overnight.
Bringing it all together: S’moreffles
1. On a lightly floured surface, roll out the dough so that it’s just over a quarter of an inch thick. Punch out or cut out the dough into squares, about 4 inches on each side. (You may experiment with the thickness of the dough to suit your waffle iron. Similarly, the size and shape of the dough may be adjusted according to your waffle iron.)
2. Waffle the dough. Waffle iron heat varies; check the dough after about three minutes.
3. Set aside the waffled graham crackers.
4. When you are ready to assemble the s’moreffles, place one waffled graham cracker on the waffle iron and top with chocolate and marshmallows. Place another waffled graham cracker on top, close the waffle iron (you may not wish to close it all the way), and allow the heat to melt the chocolate and the marshmallows — about one minute.
Picture and recipe thanks to Waffleizer.com