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Peach and White Chocolate S’mores with Ginger Grahams

Ingredients

• 1-1/4 cups (300 mL) whole wheat flour
• 1 cup (250 mL) all purpose flour
• 2 tsp (10 mL) ground ginger
• 1/2 tsp (2 mL) ground cinnamon
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 3/4 cup (175 mL) unsalted butter, softened
• 1/3 cup (75 mL) packed dark brown sugar
• 1/4 cup (60 mL) granulated sugar
• 2 tbsp (30 mL) molasses
• 1 large egg
• 1 tsp (5 mL) pure vanilla extract
• 2-3 ripe peaches (peeled or unpeeled, see Note)
• 12-14 (2-inch/5 cm) squares good quality white chocolate (such as Ghirardelli)
• 12-14 large marshmallows

Instructions

1. In a medium bowl, whisk together whole wheat flour, all purpose flour, ginger, cinnamon, baking soda and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter with both sugars at medium speed until light and fluffy, 3 minutes. Mix in the molasses, egg and vanilla, stopping to scrape down the sides of the bowl as necessary.
3. With the mixer on low speed, add the dry ingredients in three additions, mixing until blended.
4. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and chill for at least 2 hours (or overnight) before proceeding.
5. Preheat the oven to 350F/180C, placing racks in upper and lower thirds positions. Line two baking sheets with parchment paper.
6. On a lightly floured work surface, roll out one piece of dough to a thickness of about 3/16-inch. Using a 3-inch (7.5 cm) round or fluted round cutter, cut out rounds and place them on the prepared baking sheets, spacing apart. Reroll scraps as necessary, then repeat with the second disk of dough.
7. Using the round end of a wooden or metal skewer, Poke several holes in the surface of each cut-out, to mimic graham crackers (optional.)
8. Bake until graham crackers are set on top and lightly browned around the edges, 9-12 minutes, switching positions of baking sheets halfway through the baking process. Let crackers cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
9. Pit the peaches and then cut them into thin slices (about 12 per peach.) Place a few peach slices on the flat side of one graham cracker. Place a square of white chocolate on the flat side of a second graham cracker.
10. Place a marshmallow on the end of a long skewer or, if you are in the great outdoors, a long and thin roasting stick. Toast the marshmallow to your preferred degree of doneness (I like mine crispy!) over a fire or grill or by using a kitchen torch.
11. Press the still hot marshmallow between the two prepared graham crackers, so that it sits between the peaches and the white chocolate, softening the chocolate. Enjoy immediately! Repeat the assembly process with the remaining ingredients.

Notes