Ginger Snaps
2 1/4 cups flour
1 teaspoons baking soda
1 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1/4 cup molasses
1/4 teaspoon salt
1/4 cup oil
1 egg
Mix all the dry ingredients together in a large bowl and set aside. In a stand mixer beat the eggs and sugar together until light. Add the oil and molasses and beat well. Add the dry ingredients slowly, mixing as you go. Scoop the dough out onto a parchment lined pan by the teaspoonful, leaving 2" in between cookies. Sprinkle with sugar and place into a 350 degree oven for 8 minutes or until golden but still soft. Let cool and remove from pan.
Spiced Ganache
1 cup semi sweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon black pepper
1 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Microwave all for 2 minutes. Stir well until smooth. Microwave another 30 seconds if necessary. Be careful not to burn the chocolate.
To assemble: Place six ginger snaps sugar side down on a flat surface. Thread 6 marshmallows onto a bamboo skewer and toast them over an open flame. Quickly place one marshmallow on each cookie and press down with another cookie, creating a sandwich. Drizzle with ganache and serve.
