S'mores Cookie Bars

Ingredients

• 160g (135g + 25g) Softened Unsalted Butter (or Baking Spread)
• 110g Soft Light Brown Sugar
• 275g Self-Raising Flour
• 2.5 tablespoons Cornflour (see notes*)
• 3 (2 + 1) tablespoons Golden Syrup
• 2-3 tablespoons Milk (I used Semi-Skimmed)
• 200g Milk Chocolate Bar
• 100g Digestive Biscuits
• 90g Marshmallows

Method

1. Pre-heat your oven to 180C (350F) standard / 160C (320F) fan. Grease and line an 8"x8" inch baking tin with parchment paper. Chop the chocolate bar and the digestive biscuits in to chunks and set aside.
2. Cream 135g of the butter and the sugar together until light and fluffy.
3. Stir in 2 tablespoons of golden syrup, the flour, cornflour, and chopped chocolate bar and digestive biscuits (save some milk chocolate and digestive biscuits for decoration).
4. Add 2-3 tablespoon of milk as required to loosen the mixture (you should have a firm sticky cookie dough).
5. Press around two thirds (2/3) of the cookie dough in to the lined baking tin.
6. Prepare the marshmallows - Heat the marshmallows along with the remaining 25g of butter and 1 tablespoon of golden syrup in a saucepan on a low heat until fully melted, stirring constantly so that it doesn't burn. Take cared when doing this, as the marshmallow mixture gets hot! (Note that this can also be done in the microwave in short bursts. Take care to not burn).
7. While the marshmallow mixture is still warm and runny, pour it on top of the cookie dough and spread it out using a knife/spatula.
8. Crumble the remaining cookie dough on top - there will be some gaps where the marshmallow peeks through, this is okay! Scatter on any remaining milk chocolate and digestive biscuits for decoration, and press down lightly.
9. Bake for 25 minutes or until lightly golden and the surface of the cookie bar looks set/loses its shine. - The longer you bake the less gooey the cookie will be, so time according to your preference.
10. Leave to cool in the tin for 30 minutes, then remove and place on a cooling rack until fully cooled. Slice and enjoy!

Notes

• - The cookie bars are best eaten fresh on the day they're made, however they will keep well for 3-4 days in an airtight container at room temperature.
• - If you don't have cornflour you can add an extra 15g of self raising flour.
• - For double chocolate cookie bars: use 225g of self-raising flour and 45g of cocoa powder, and increase the butter in the cookie dough to 150g. You may also find that you need to add an extra tablespoon of milk to loosen the mixture.
• - I've used milk chocolate, but dark chocolate would also be nice!