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ROCKY ROAD





These are not only a teatime treat, serve them with fresh berries and a scoop of vanilla ice-cream and they make the perfect instant pudding.


100g butter

2tbsp cocoa powder

1tbsp soft brown sugar

2tbsp golden syrup

175g rich tea, digestive or ginger nut biscuits

50g each mini marshmallows, malteasers or raisins

100g milk, plain or white chocolate


First grease or line an 18cm shallow square cake tin with greaseproof paper.

Place the butter in a small pan with the cocoa, sugar and golden syrup. Allow the butter to melt, then bring to the boil for 1min. (Be careful as this is a molten hot syrup that could give you a nasty burn) Remove from the heat and set aside.

Meanwhile place the biscuits in a large bowl and crush to large pieces but not crumbs with a rolling pin or wooden spoon. Pour the syrup over the crushed biscuits and stir well to thoroughly combine, adding any extras that you want at this stage.

Spoon the mixture into the lined tin and press down well to give a smooth top and remembering to lick out the bowl!

Melt the chocolate in a basin over a pan of simmering water, mix until smooth then pour over the biscuit mixture, to cover. Chill in the fridge for 1-2hours or until firm, then cut into bars or squares and serve sprinkled with a dusting of icing sugar.





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