Ravneet Gill's Bonfire Night Recipe for Chocolate, Marshmallow and Smoked Almond Cookies | The perfect place

Smoked almonds are a magical ingredient that enhances the flavor of many dishes. I love them as a quick topping (chopped and sprinkled over blanched broccoli with red chiles, for example) or blitzed and folded into cake batter. Here they work well against rich chocolate and flambé marshmallows. I've tried this recipe time and time again, which has made my friends incredibly happy, but it's also helped me get the salt level right.

Chocolate Cookies with Smoked Almonds and Flambéed Marshmallows

Preparation 25 minChilling 4 hCooking 18 minServes 7

120 g light brown sugar180 g plain flour20 g cocoa powder½ tsp sea salt½ tsp baking powder80g cold unsalted butter, cubed50g smoked toasted almonds100g dark chocolate chips40g marshmallows1 egg40g molasses

In a large bowl, mix sugar, flour, cocoa powder, salt and baking powder. Add the cubed butter and mix with your fingertips, or with the paddle of a stand mixer, until it disappears into the dry ingredients. The mixture should be finer than the breadcrumbs, like sand.

Chop the almonds and chocolate into medium-sized pieces (or keep the chocolate chips whole if they are already small), then toss in the dry ingredients.

Spread the marshmallows on a heatproof tray, then broil until toasted and browned ( or use a blowtorch to burn them all over), then let cool.

Add egg, molasses and marshmallows to bowl of cookie mix and mix until combined until everything blends into a rough paste – do not overmix. Divide the dough into seven and roll each into a large ball. Place them spaced out on a parchment-lined baking sheet and refrigerate for at least four hours.

Heat the oven to 200C (180C fan)/390F/gas 6, bake the cookies for 18 minutes, then remove and let cool slightly before to eat.