Smores Skillet Cookie with Blackberries

How to make Smores Skillet Cookie with Blackberries

Prep Time: 10 minutes        |        Cook time campsite: 9 - 14 minutes        |        Cook time oven: 17 - 18 minutes        |        Serves: 8

Ingredients

• 1 cup Dominion Naturals marshmallows
• 100g Choceur dark almond chocolate, chopped into large chunks
• ½ cup blackberries

For the cookie dough:

• 1 cup White Mill self raising flour
• ¼ tsp Stonemill salt
• 120g Pure Valley unsalted butter, melted
• 1 cup White Mill brown sugar, packed
  
• ¼ cup White Mill caster sugar
• 1 Lodge Farms free range egg
• ¼ tsp White Mill vanilla extract
• ½ cup Choceur dark chocolate chips

Method

Preparing the dough:

1. Sift flour and salt together in a medium-sized bowl. Set aside.
2. In a large bowl, use an electric mixer to beat melted butter, brown sugar and caster sugar until smooth. Beat in egg and vanilla. Slowly add the dry ingredients, stirring until just combined. Stir in chocolate chips.
3. Transfer cookie dough to a sealed container for your trip. Refrigerate dough up to 4 days or freeze for up to 2 months.

Cooking at the campsite:

1. Heat coals/wood until they are hot, so you have a low-medium fire. Place a grate over the coals with a space of 10cm from the coals.
2. In a 20cm cast iron skillet, spray with cooking oil. Line it with baking paper. Press chunks of cookie dough into the cast iron pan. Flatten down to make the cookie even.
3. Cover the skillet with foil and cook until the base is golden, about 9 minutes. You will have to keep a close eye on this, as if the fire is too hot, or the skillet is too close to the coals, you will burn your cookie base. After approximately 9 minutes, remove the foil, take a look and carefully flip the cookie dough over with 2 egg flips, once the base has set (keeping the baking paper on the base).
4. Then add the marshmallows, extra chocolate chunks and blackberries to the top of the cookie dough (the side that is now cooked), re-cover with foil and cook for a further 5 minutes until the base is golden. Remove from fire, when the cookie is still soft, as it sets upon cooling.
5. Torch the marshmallow top with a gas blow-torch to scorch the mallow. Allow to cool and serve.

Tips: Lining the skillet allows easy clean-up and this is great for lifting it up to see how the cookie is cooking. Watch the cookie base carefully, as if the coals are too hot, or the skillet is too close to the coals, the cookie will quickly burn.

Note: You can also cook this recipe at home and bake the cookie in the oven. Preheat the oven to 180°C. Line the skillet with baking paper and press the cookie dough into the skillet. Cook cookie for 12 minutes. Remove from the oven, push marshmallows, chocolate chunks and blackberries into the dough. Return back to the oven for a further 4-5 minutes until chocolate has melted and marshmallows have softened. Heat marshmallows with a heat gun for a charred, campsite, mallow feel. Stand for 5 minutes before serving.

Camp Cooking - Pre-planning your cooking site

1. Get organised before you start. Set up a table with all cooking utensils, chopping board and essentials like salt, oils, tongs, foil, grill and camping pots.
2. Make sure you have enough wood. It is always best to bring your own.
3. Clear an area and use rocks to build a fire pit. This will help with wind protection.
4. Start a small fire with kindling then add the bigger wood. Have a designated spot next to your fire for coals and a stainless steel mesh grill.
5. Start your fire an hour before cooking, so you have hot coals to drag to the side and cook over.
6. Use good wood! Dry hardwood is the best.
7. Grab some bbq coals and firelighters to use, as these last longer and give a more even heat than wood.
8. A good fire takes about 40-50 minutes to be ready for cooking. Cook over a grill, as this will ensure even, controlled cooking and heat. The coals are ready to cook when they have turned grey.