Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup graham cracker crumbs
- 1/4 cup heavy cream
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the milk chocolate chips, mini marshmallows, and graham cracker crumbs to the mixture and stir until combined.
5. In a separate bowl, whisk together the heavy cream and egg.
6. Add the wet ingredients to the dry mixture and stir until a dough forms.
7. Use a cookie scoop or spoon to form the dough into 8-10 balls and place them on the prepared baking sheet.
8. Bake for 18-20 minutes or until the edges are golden brown.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 39g
Protein: 4g
Sugar: 19g
Substitutions for ingredients:
- Milk chocolate chips can be substituted with dark chocolate chips or chopped chocolate.
- Mini marshmallows can be substituted with regular marshmallows, but they may need to be cut into smaller pieces.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or any other similar cookie.
Variations:
- Add chopped nuts such as pecans or almonds to the dough for added crunch.
- Drizzle melted chocolate or caramel sauce over the top of the baked fat rascals for extra sweetness.
- Use different types of chocolate chips such as white chocolate or butterscotch chips.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients for the best texture.
- Don't overmix the dough or the fat rascals may become tough.
- If the dough is too sticky, add a little more flour until it can be easily formed into balls.
Storage instructions:
Store the fat rascals in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the fat rascals in a preheated oven at 350°F (180°C) for 5-7 minutes or until warm.
Presentation ideas:
Serve the fat rascals on a platter with a dusting of powdered sugar and a sprinkle of graham cracker crumbs.
Garnishes:
Garnish with a drizzle of melted chocolate or caramel sauce and a few mini marshmallows.
Pairings:
Serve with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
Serve with fresh fruit such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the fat rascals are spreading too much during baking, try chilling the dough for 10-15 minutes before baking.
- If the fat rascals are too dry, try adding a little more heavy cream to the dough.
Food safety advice:
Make sure to store the fat rascals in an airtight container to prevent them from drying out or becoming stale.
Food history:
Fat rascals are a traditional British pastry that originated in Yorkshire. They are typically made with flour, butter, sugar, and dried fruit.
Flavor profiles:
The s'mores fat rascals have a sweet and slightly salty flavor with a crunchy texture from the graham cracker crumbs and a gooey texture from the melted marshmallows.
Serving suggestions:
Serve the fat rascals warm with a scoop of vanilla ice cream for a decadent dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Rich, Gooey, Chocolatey, Marshmallowy