Recipe

Sugar Cookies

Preheat oven to 170oC and line baking trays with baking paper.

In a large mixing bowl, add both sugars and the zest and lemon juice and using an electric mixer mix to combine. Add the butter and vanilla essence, continue to mix until light and fluffy before adding one egg at a time, mix until well combined. Reduce the speed to low and gradually add in the plain flour and baking soda, mix until a soft dough forms.

Using a ice cream scoop, or two dessert spoons, drop the dough onto the prepared baking trays - allowing 3-4cm between each cookie. Gently flatten the dough before placing into the oven to bake for 10-15min. Continue with the rest of the dough and allow the cookies to cool on a wire rack before turing them into s’mores!

Strawberry Sauce

Place the strawberries, vanilla essence and water into a small saucepan and gently simmer until the berries are soft. Be sure not to over boil them, you want them to stay whole. Once the berries are soft and the liquid looks like strawberry sauce, remove from the heat and pour into a serving bowl and set aside.

Assembling your Strawberry S’mores

Once your cookies are baked, your strawberry sauce is ready and you’ve chosen your marshmallows - I used Pascall Marshmallows as I love the white and pick ones plus they toast/melt perfectly! Simply choose a cookie, 2-3 marshmallows (which can be toasted either with a small blow torch, or on sticks over a camp fire!) place a few strawberries on top of the toasted marshmallows and you now have a perfect summer Strawberry S’more to enjoy. x