It all began in the summer of ’93 when I first watched the most amazing movie in the world, The Sandlot Kids.
Australian children always were and always will be so, so influenced by US culture. Children here love everything America. If you ask a child any question about the world, their answer will always be America. “Where is your dream holiday?” “What country does your story’s character come from?” and one I heard recently, “Where is Romania?”
This film was my favourite for many years, alongside many other US movies about kids playing sport (I’m not sure why, as they were always rather boyish films). Although I’m not sure if I was actually interested in the plot, or just Benny Rodriguez (in case you haven’t seen the film, he’s the tall, dark, brooding one in the back of the photo above). Everyone loved Benny.
Moving along. I remember a scene in the film, where a boy asked his friend:
You wanna s’more?
And his friend, Smalls, replied:
Some more of what?
Quite obviously, this joke flew right over my, and all my Australian peers’, heads. Whaatt? The kid was right! Some more what?
Many, many years later, when I was undertaking my teacher training during the Beijing Olympics, the school I was working at was holding an Olympic fun day. Every class had to represent a country, and much to my students’ delight, we got USA (the teacher too was in love with the States so she pulled a few strings). We spent the day doing American activities, making patriotic pinwheels and such. The teacher showed the children how to make s’mores. Oh! I finally understood the Sandlot joke, after all these years! We made the s’mores with Marie biscuits and they were nothing to write home about. I wanted a real one!
The reason why s’mores are not popular here is because the biscuits used, Graham Crackers, are not easily available. Which can be a nuisance, as so many sweet recipes I find online require Graham Cracker crumbs. What’s a lass to do?
I had had enough. I found this amazing recipe for s’more cups online and just had to make them, no matter what. I decided, well, a biscuit’s a biscuit. I have used Australia biscuits crumbs for baking before and they have turned out just fine. So I looked for images of these Graham Crackers and bought what I thought looked the most similar. Granita biscuits! Always a pleasure.
And at last, my S’more Cups were brought into existence in the land downunder. And they are so, so amazing. I’m not sure if my favourite part is the biscuity base, or the chocolate surprise in the middle.
Next time I’m in the States I’m buying Graham Crackers and making real s’mores.
- 8 Granita biscuits (or McVitie's Digestive biscuits)
- ¼ cup icing sugar
- 80g (2.8oz) unsalted butter, melted
- 100g (3.5oz) chocolate melts
- 12 large marshmallows (about 50g/1.8oz)
- canola spray
- Preheat oven to 180°C/350°F (fan-forced 160°C/320°F). Grease a 24-cup mini-muffin pan.
- Crush Granita biscuits in a food processor, or by placing them in a zip-lock bag and crushing them into fine crumbs. Combine in a small bowl with butter and icing sugar.
- Distribute the mixture evenly between the 24-cup pan. Press crumbs tightly with fingers and form shallow cups. Bake for 5 minutes. Allow butter to set if need be.
- Place one chocolate melt in each cup.
- Cut marshmallows in half crosswise using clean scissors dipped in cold water. Place each marshmallow, cut side down, on top the the chocolate-coated cups.
- Return to the oven for 2 minutes, or until marshmallows are softened slightly.
- Remove pan and let cool for 15 minutes. Place in the fridge for another 15 minutes.
- Remove cups from tin by gently prying a butter knife around each cup until loosened.
- Melt remaining chocolate in a small container or bowl. Dip the top of each marshmallow-coated cup into the melted chocolate. Return to the fridge to harden for about 15 minutes.