MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate Digestive Biscuits S'mores
 Categories: Cookies, Snacks, Candy, Chocolate
      Yield: 8 Servings
 
  1 1/2 c  (6 oz) whole wheat pastry
           - flour
    1/2 c  (1.8 oz) rolled oats; rough
           - ground
    1/2 ts Baking soda
    1/4 c  Brown sugar
    1/4 ts Salt
    1/4 c  (2 oz) cold unsalted butter
    1/4 c  (2 oz) cold vegetable
           - shortening
      2 tb Milk
      2    (4 oz ea) dark chocolate
           - bar
     16    Full sized marshmallows
 
  Whisk together the flour, oats, baking soda, sugar and
  salt.
  
  Using a fork or a pastry cutter, cut the butter and
  shortening into the flour mixture and combine until they
  resemble coarse big and small bread crumbs.
  
  Add the milk and stir well. Pour the wet crumbs onto a
  sling wrap set on a work surface. Using the sling wrap,
  bring the crumbs together and gently compress to form a
  ball (texture should be like a soft play dough).
  
  Flatten it slightly into a disc. If it cracks on the
  edges, just press them together to seal. Wrapped in
  sling wrap, chill the dough in the refrigerator for 30
  minutes to a couple of days. Chilling makes it easier to
  handle but more importantly, it adds flavor. The longer
  the better. If chilling for longer time, let sit in room
  temperature until pliable before rolling (time depends
  on temperature of kitchen).
  
  Set the oven @ 350°F/175°C.
  
  Line two large baking sheets with parchment paper.
  
  Lightly flour the work surface, the dough and a rolling
  pin (or lay a parchment paper on the dough). Gently roll
  the dough until it becomes 1/8" thick. The edges will
  crack. Just press them back together.
  
  Using a 3" cookie cutter, cut out the dough. Carefully
  remove the cut dough and place them on the baking sheet.
  Gather the scraps, compress, roll and cut until there
  are no more scraps left.
  
  Bake the biscuits for 14-15 minutes until golden (less
  time for softer biscuit, more time for more crisp
  biscuit). Let the biscuits cool on the baking sheet for
  5 minutes before transferring to a wire rack. As they
  cool, they will crisp up.
  
  Once the biscuits have cooled, place them on a baking
  sheet. Break each chocolate bar into eight pieces. Place
  each piece of chocolate on a biscuit (If you want less
  chocolate, use only one bar and place the chocolate on
  half instead of all the biscuits). Top the chocolate
  with marshmallow. Set the oven to broil on high and
  place the baking sheet on the highest rack. Broil for
  2-3 minutes until the chocolate melts and marshmallow
  softens.
  
  Remove the baking sheet immediately and sandwich the
  biscuits. Press it down a little. Enjoy.
  
  RECIPE FROM: http://www.curiousnut.com
  
  Uncle Dirty Dave's Archives
 
MMMMM