S'mores with Chef Frank and Emily | No Expert 

Link to the gin and tonic white chocolate we liked so much: www.tienda.com...
This week, I'm joined by the fantabulous ‪@ProtoCookswithChefFrank‬ to make some cool and creative and, dare I say, gourmet s'more combinations! Go watch our video on his channel making the homemade marshmallows we use for the s'mores too!
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Graham cracker recipe:
Ingredients:
2 cups whole wheat flour
1 tsp cinnamon
3/4 tsp baking soda
1 teaspoon kosher salt (I used Diamond Crystal)
1 cup light brown sugar
7 tablespoons butter, room temperature
3 tablespoons milk (I actually used oat milk, which worked fine)
1/3 cup honey
2 tsp vanilla extract
- mix together dry ingredients in a bowl (flour, cinnamon, baking soda, salt)
- cream together butter and sugar (I used a hand mixer but a stand mixer would work too)
- add dry ingredients and mix to combine
- add milk, honey, and vanilla, and mix until you have a consistent dough that comes together (may be very sticky)
- bring dough together into a disc, wrap in cling wrap, and refrigerate at least one hour
- preheat over to 350 F and line a sheet tray with parchment paper
- roll out dough and cut into desired shapes OR scoop in balls onto the lined sheet tray (I tried both and preferred the round, more cookie like option)
- bake at 350 for 10-12 minutes
- let cool and enjoy!
Lemon shortbread recipe:
2/3 cup (4 oz) white granulated sugar
2 tsp lemon zest (roughly 1 whole lemon)
2 sticks (8 oz) good butter (I used Kerrygold)
1 egg yolk
2 tsp lemon juice
1 tsp vanilla extract
2 1/8 cups (12 oz) AP flour
1 tsp kosher salt
- rub lemon zest into sugar with your finger tips
- cream together butter and sugar until pale and fluffy (again, I used a hand mixer)
- add egg yolk, juice, and vanilla and beat to combine
- add flour and salt and beat until it forms a dough (if it's too crumbly, keep beating, it'll come together)
- roll out the dough on a lightly floured surface (if the butter becomes too soft to work with, refrigerate for half an hour before rolling out)
- cut into desired shapes (for s'mores, I rolled out into a rectangle and cut into squares) and refrigerate again at least an hour (I tried to do less and they got wonky and were harder to move around)
- bake at 300 F for 18-23 minutes (I did 2 batches and the first took 22-23 minutes while the second, which had been in the fridge an extra day, almost burnt at 20 - just know your oven and keep vigilant watch! Check the bottoms for doneness because the top will stay pale)
- let cool and enjoy!