If you are planning a camping trip this summer, then no camp fire meal is complete without some sweet, gooey s’mores! This recipe – first featured in Volume 15 of 91 Magazine – is made completely from scratch (although you will have to make the biscuits at home!) You can skip the biscuit making part and just use shop bought if you wish…

Oat Biscuits – makes 12

INGREDIENTS:

• 75g wholemeal flour
• 1 tsp baking powder
• 75g porridge oats
• 50g caster sugar
• 75g butter (Stork baking butter is good for biscuits and dairy free)
• 1 tbsp golden syrup
• 2 tbsp dairy free milk

METHOD:

1/ Pre-heat the oven to 160C. Sift the flour into a bowl then mix in the baking powder, oats, and sugar.

2/ Over a medium heat in a small saucepan, melt the butter, golden syrup, and milk. Stir this through the dry ingredients until everything is mixed well.

3/ On a lined baking tray, use a teaspoon to dollop 12 portions of the biscuit mix, ensuring there’s plenty of space for them to spread. Top up the portions with any remaining biscuit mix and gently pat down to create a rough round shape.

4/ Bake in the centre of the oven for 15-20 minutes, until they’ve turned a deep golden brown – you want these to be crispy once they’ve cooled, so they hold their shape for the s’mores sandwich.

Banoffee S’Mores – makes 6

INGREDIENTS:

• 12 oat biscuits
• 3 bananas – sliced
• 1 bar of dark chocolate
• Toffee sauce
• 1 packet of marshmallows

METHOD:

1/ Toast your marshmallows, place a square or two of chocolate on an oat biscuit, followed by the toasted marshmallow.

2/ Top with some sliced banana, followed by a drizzle of the toffee sauce, sandwich it all together with another oat biscuit, and… enjoy!

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For more recipes perfect for camping trips or outdoor cooking, see our ‘Around the Campfire’ feature in Volume 15.