S’mores are a classic American dessert, traditionally made over a campfire with gooey marshmallows and melted chocolate, sandwiched between two Graham crackers.

At Joe’s Bar and Dining Hall, we’re putting S’mores on the menu as part of our pop-up celebrations for Independence Day between July 4 and July 7. It also happens to be National Graham Cracker Day on July 5 (for those Aussies who don’t know), the anniversary of Sylvester Graham’s birth, who was of course the inventor of Graham crackers. So there’s plenty to celebrate.

It’s pretty easy to throw together basic S’mores in a few minutes, but if you want to do it right you’ve got to do it from scratch. We’ve got the recipe to make the crackers, marshmallows and chocolate. It’ll take a little time, but it’s guaranteed to make everyone melt.

S’mores Recipe

Graham crackers
2½ cups flour
1 cup brown sugar
1 tsp bicarb soda
¾ tsp salt
100g butter
115g honey
75ml milk
pinch cinnamon
1 vanilla bean

1. Preheat your oven to 180 degrees Celsius.
2. Beat together the butter and sugar in a mixer or food processor until light and fluffy.
3. Add the honey, cinnamon and vanilla bean. Mix until just combined.
4. Add the flour, baking soda and salt alternatively with the milk. Mix until dough starts to form.
5. Wrap the dough in plastic wrap and refrigerate for 1 hour.
6. On a floured surface, roll the dough out to approximately 1–2mm thickness. Cut rectangles (just larger than the size of a credit card) and prick with a fork to place on a lined baking tray.
7. Place in the oven for 7–10 minutes or until just golden. Let cool.

250g sugar
75ml water
25g honey
10g gelatine powder
3 egg whites
3 tbsp cornflour

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1. Separate the egg whites and set aside.
2. Line a medium to large sized tray with baking paper and dust 1½ tbsp cornflour over the bottom.
3. In a small bowl, place the gelatine and 4 tbsp warm water. Mix until combined.
4. In a medium sized pot, bring the sugar, water and glucose to 120 degrees. Use a mixer on high speed to beat the egg until light and fluffy.
5. Letting the sugar syrup cool slightly, add the gelatine mix and stir until melted.
6. Turn the mixer down to the lowest setting and slowly pour in the sugar syrup in a steady stream.
7. Let mix for 4–6 minutes or until the mixture is holding shape when stopped and very thick.
8. Spoon into a piping bag and pipe small cone-shaped meringues onto your sheet dusted with cornflour. Once piped, dust the remaining cornflour over the top of the marshmallow and set aside for 4–5 hours.

Chocolate Ganache
200g chocolate
200g thickened cream

1. In a medium pot, bring the cream up to a simmer and pour over the chocolate. Let stand for 1 minute then mix.

To assemble your S’mores:
Place one of the Graham crackers face side down and place the marshmallows on top. Place in the oven for 3–4 minutes until they just start to melt. Take out of the oven and drizzle the chocolate sauce over the top and then place another cracker on top. Press down lightly, sprinkle with icing sugar and serve.