Putting a Scottish twist on a sweet American favourite

Scottish Field’s taste of America week of recipes concludes today with an American favourite, given a tartan twist by  Christina Conte.

Originally from Garrowhill in Glasgow, Christina emigrated to the States when she was 9, and now lives in Los Angeles where she publishes food and travel posts on her site, ChristinasCucina.com.

Over the course of this week, she has been delighted to share some American favourites with the people of her homeland.

S’mores are a sweet snack, consisting of chocolate on toasted marshmallows, sandwiched between two graham crackers.

Christina said: ‘International S’mores are a twist on an American classic. I think everyone will find one combination they’ll love!

‘After making homemade marshmallows, it’s only natural to make S’mores, right? But you know me and my chocolate problem. When I started thinking about European chocolate, I got an idea, and another idea, and another. Well, just look at what I’ve done.
International S’mores… twists on an American classic.’

Christina has created Scottish s’mores, consisting of shortbread, Cadbury’s Dairy Milk Chocolate and a marshmallow.

Other international twists are:

French  s’mores: Mere Poulard biscuits with dark chocolate (preferably French) and a toasted marshmallow.

Dutch  s’mores: Stroopwafels with a very dark chocolate (Dutch chocolate if you can find it) and a toasted marshmallow.

Dutch Speculaas  s’mores: Speculaas Cookies with dark chocolate and a toasted marshmallow.

Italian  s’mores: Latte e Miele Biscotti with Italian (Perugina dark) chocolate and a toasted marshmallow.

Belgian  s’mores: Speculoos biscuits with Belgian dark chocolate and toasted marshmallow.

British digestive  s’mores: Digestive Biscuits with Cadbury’s Dairy Milk Chocolate and a toasted marshmallow.