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Method

1. For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm.

2. Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet.

3. Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4.

4. Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays.

5. To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat.