S'mores Digestive Biscuits Recipe
Preheat the oven to 180 degrees Celsius and line a baking sheet with greaseproof paper.
Combine all the dry ingredients.
Using a food processor or your hands, rub the fat into the flour until the mixture looks like coarse breadcrumbs.
Add in the milk and use a table knife to cut it into the mixture until a biscuit dough forms - you may need to knead the mixture to make this happen.
Wrap the dough and chill in the fridge for 15 minutes.
Roll out the dough on a well-floured surface until it is the thickness of a £1 coin - use a cutter of your choice to cut out your biscuits and place on your prepared baking tray.
Prick each biscuit with a fork to prevent air bubbles and bake for 15-20 minutes until lightly golden brown.
Cool on a wire rack and store in an air-tight tin.
Spread our Chocolate Spread and then sandwich the marshmallow between the chocolate topped biscuit and a plain one.