|178 g||flour — cake|
|178 g||flour — whole wheat|
|1/2 tsp||cinnamon — ground|
|1/2 tsp||baking soda|
|1/4 tsp||Baking powder|
|85 g||butter — softened|
|80 g||brown sugar|
|1||eggs — large|
|175 g||dark chocolate — finely chopped|
|1/2 tsp||instant coffee powder — espresso|
|salt — just a pinch|
|2||eggs — large, whites only|
|1/2 cup||castor sugar|
|1/4 tsp||Cream of tartar|
|1/2 tsp||vanilla — extract|
In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Use an electric mixer and cream the butter, brown sugar, and honey until fluffy.
Scrape down sides of bowl, add the egg and beat at a low speed until combined and the mixture looks curdled. Add flour mixture and mix until combined (add a splash or two of milk if the mixture is too dry and won’t come together into a ball).
Roll the dough between two sheets of baking paper to a 3 – 5mm. Remove top piece of baking paper and place the dough on a baking sheet
Refrigerate until firm for about 30 minutes. Using a fluted pastry wheel, cut dough into 5cm squares and prick dough with a fork to create dotted lines (or use a cookie cutter of your choice, rerolling left over dough until all the dough has been used)
Transfer the biscuits to two lined baking sheets and freeze until firm for 30 minutes. Preheat oven to 180 degrees and bake the biscuits until golden brown (about 15 minutes), rotating sheets from top to bottom and front to back halfway through the baking time. Transfer crackers to a wire rack to cool completely
Heat the cream until it just starts to simmer. Add the chocolate, give it a stir and remove from the heat. Let the chocolate sit for a minute or two and start stirring until it has melted.
Keep stirring until the ganache is smooth and glossy. Pour in a few small serving dishes and set aside (not in the fridge as it will set too hard to scoop out.
Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan with simmering water. Beat with an electric beater until the sugar has dissolved and the egg whites are warm to the touch, about 4 minutes. Spoon the egg whites into the bowl of a standing mixer and start whisking on a low speed, gradually increasing to high, until stiff, glossy peaks form, about 7 minutes or so. Add the vanilla and whisk until combined.
Spoon the marshmallow mixture on top of the bowls of ganache. Torch the marshmallow with a blowtorch if you have one and serve the crackers with the bowls of ganache and small spoons to spoon the ganache and marshmallow topping on top of crackers