Method

At home, make the cookies:

1. Combine flour, baking powder, salt, ginger, black pepper, allspice, nutmeg and cayenne in a medium bowl.
2. In a separate large bowl, combine butter, molasses, milk, sugar and vanilla.
3. Add the dry ingredients to the wet and stir until just combined. Refrigerate the mixture for at least 45 minutes (the dough can be refrigerated at this point for a few days or frozen for longer).
4. Meanwhile, preheat the oven to 350° F. Line a baking sheet with a silicone mat or parchment paper.
5. Roll the dough into approximately 1 to 1 1/2 inch balls (you should have about 24). Roll each ball in sugar.
6. Bake for about 10 minutes, or until the centers are just set. Let the cookies cool on baking sheets for a minute or two, then transfer to wire racks or plates. Once the cookies have cooled completely, store in an airtight container.

At camp:

1. Spread a layer of lemon curd on a cookie. Top with a roasted marshmallow, followed by another cookie. Eat immediately.