Traditional s’mores sweetened up with some fresh strawberries for an added burst of goodness.
Preheat the oven to 180C/160C fan/Gas 4.
Line 2 large baking trays with no stick baking parchment.
In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Alternately place it all in a food processor.
In a separate jug whisk together the milk, honey and vanilla paste. Add the milk mixture to the flour and mix until a soft dough forms. The dough will be sticky and soft. Wrap in cling film and chill in the fridge for at least an hour to make it easier to roll.
Flour a work surface and roll out the dough. Cut into 24 rectangles each measuring 3cm x 5cm . Prick each one with a fork and place on a baking tray. Bake for 10 minutes then transfer to a cooling rack and leave to cool completely.
When ready to serve place a piece of chocolate on top of one of the Graham Crackers followed by slices of strawberries.
Toast the marshmallows either over a barbecue or under the grill and then place on top of the strawberries and sandwich together with another Graham Cracker.
Repeat and enjoy enjoy!
