Saltbush s’more
Embrace the winter chill and gather the troops for this campside favourite treat – with a native twist.
serves 6
175g spelt flour
35g hemp protein
75g caster sugar
1 tsp salt
10g dried saltbush powder
80g butter, chilled and cubed
1 egg, gently whisked
20ml milk
200g dark cooking chocolate
18 white marshmallows
Preheat oven to 175 degrees.
In a mixing bowl, add flour, hemp protein, sugar, salt, saltbush and butter. Rub the ingredients together until a sandy consistency is reached.
Add the egg and milk, knead until the dough comes together. Push the dough out into a 1-inch-thick circle, place in a sealed container and in the fridge for 20 minutes.
Roll out the dough on a well-floured surface until about
5mm thick.
Cut into 8cm circles and place on a lined baking tray. Re-roll the offcuts, repeating the process until as much of the dough is used as possible.
Place the tray of dough circles into the fridge for 20 minutes to set.
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Bake in the oven for 15 minutes, until golden brown. Place on a wire rack to cool.
Melt the cooking chocolate over a double boiler or in the microwave. Spoon the chocolate onto the flat side of the biscuits, using the back of the spoon to spread evenly. Allow to set.
To build the smores, place 3 marshmallows on the chocolate side of a biscuit, then place another on top, chocolate side facing in. Wrap the “burger” in double layered foil.
Place on a rack close to the fire for 5 minutes, allow to sit in a warm spot for another 5 minutes before unwrapping.
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