Name: Rosemary Graham Crackers with S’Mores Accoutrements
Yield: Makes 8 s’mores plus 40 crackers for snacking
Cuisine: Armenian
Ingredients: 1½ tsp finely chopped fresh rosemary; ⅓ cup/80 ml milk; One 4-oz/115-g bar 70 percent dark chocolate, broken into 1-in/2.5-cm squares; 1¾ cups plus 2 tbsp/245 g whole-wheat flour or 1¾ cups, plus 2 tbsp/255 g graham flour (see Cracker Tip); 2 tbsp molasses; 1½ tsp vanilla extract; ½ tsp baking soda; 2 tbsp honey; 16 marshmallows; ¼ cup/50 g packed light brown sugar; 2 tbsp heavy whipping cream; 1 tbsp unsalted butter; 1 tbsp light corn syrup; ¼ tsp fleur de sel; 1 tbsp whiskey; ½ tsp salt; 6 tbsp/85 g chilled unsalted butter, cut into ½-in/12-mm pieces; ¾ tsp baking powder; ½ cup/60 g unbleached all-purpose flour, plus more for rolling; 1½ tsp ground cinnamon; 2 tbsp sugar; ½ cup/100 g packed light brown sugar

Preparation info

Makes
8
s’mores plus 40 crackers for snacking

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

This recipe is adapted from a clever dessert served at Laurelhurst Market in Portland, Oregon, called The Night at Lost Lake. Chef de cuisine Shannon Preble serves these rosemary-flecked graham crackers with a brûléed marshmallow, a square of not-quite-melted chocolate, and a shot of whiskey. The subtle evergreen flavor of the crackers, combined with the other accoutrements, is a witty nod to the best grown up camping desserts.

In this version, I put the whiskey in

Ingredients

Americas
United States
Oregon
Portland
Snack
Cookies
Leftovers

Method

‌

Ingredients

Method

Part of