Vanilla-Beet Smores with Home-made Biscuits

What You'll Need

• 3 envelopes unflavored gelatin powder (about 2 tbsp + ¾ tsp)
• 1 cup water
• 1½ tsp pure vanilla extract
• 2 pureed love beets
• 3 tbsp water
• 1¾ cup organic sugar
• 1/3 cup organic light corn syrup
• ¼ tsp sea salt
• 1 tbsp salted melted butter
• 1/3 cup organic powdered sugar
• ¾ cup organic sugar (biscuits)
• ½ tsp ground cinnamon (biscuits)
• 1½ tsp baking soda (biscuits)
• ½ tsp sea salt (biscuits)
• 1 tbsp pure vanilla extract (biscuits)
• ¼ cup golden syrup, or substitute with honey (biscuits)
• 1½ sticks salted butter, room temperature (Vegan: substitute with coconut oil!) (biscuits)
• 2½ cups einkorn flour (biscuits)

What to Do

1. Grease an 8-inch square baking dish and set aside.
2. In the bowl of a stand mixer, mix the gelatin powder with a ½ cup of cool water and the vanilla extract. Whisk gently to break up any clumps of powder that stick to the bottom of the bowl.
3. In a small bowl, combine the beetroot puree and water and mix until a lightly thick beet paste forms and set aside.
4. In a medium saucepot combine the sugar, corn syrup, remaining ½ cup water, and salt and bring to a boil. Once the temperature on a thermometer reads 120ºC, remove from heat, let cool to 100ºC, and then immediately pour into the bowl with the gelatin mixture. Add a whisk attachment to the stand mixer and whisk on medium-high until thick and white, and voluptuous, about 5 to 6 minutes. Reduce the speed to low, pour in the melted butter, and return to medium-high speed for 20 seconds longer. Very quickly transfer half of the white marshmallow whip to the prepared dish in separate dollops on opposing sides of the dish (adding in only half of the white mixture).
5. Add the beet paste mixture to the marshmallow remaining in the stand mixer and mix on high until incorporated and tinted pink, about 30 seconds. Using a sturdy spatula, scrape the beet marshmallow mixture from the bowl and into the dish, quickly alternating with dollops of white and pink marshmallow base. Spread gently into one even layer and use a chopstick or bamboo skewer to create a swirl pattern in the marshmallow. Cover with foil and refrigerate until firm, about 2 hours. Or over night at room temperature. When ready to slice, add powdered sugar to a work surface and remove the marshmallow in one piece from the dish. Slice into squares and dust with the powdered sugar. Marshmallows will keep well covered in an airtight container divided in layers of wax paper for up to 3 weeks.
6. To make the biscuits. Add the sugar, cinnamon, baking soda, salt, vanilla extract, golden syrup, and butter to the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed. Mix until light and fluffy, about 3 minutes. Reduce speed to low and add in the flour, continue mixing until incorporated.
7. Scrape dough from the bowl onto a work surface and knead gently before forming a ball. Divide dough into two balls and roll out immediately or wrap in plastic and refrigerate for up to 1 week.
8. Preheat the oven to 180ºC and generously flour a sheet of parchment paper over a work surface. Roll the first portion of dough into a thin 20 x 30cm rectangle. Slide sheet of dough with parchment onto a baking sheet and brush off excess flour. To create the perfect graham cracker look-a-likes, just barely score each sheet of dough into 10 equal rectangle.
9. Bake the biscuits for 15 to 18 minutes, until deep golden brown and just barely firm to the touch. Remove from oven and immediately cut along the pre-scored rectangles. Cool to room temperature on the baking sheets and reserve in an airtight container until ready to serve.
10. Slide marshmallows on a steel bbq skewer, bamboo skewer, or branch and hold directly over open flame. Toast on all sides until golden brown. Sandwich between chocolate and two sides of the biscuits and enjoy immediately.