Rocky Road Biscuits are a favourite biscuit for many. These couldnt be simpler and are excellent to make with children. Even if you make the biscuits first and allow them to make the rocky road topping.
80g Caster Sugar
240g NEILL’S®Plain Flour
1tbsp Baking Powder
0.5tsp Vanilla Extract
Rocky Roading Topping:
200g Milk Chocolate
3 of the biscuits broken up into small pieces
Preheat the oven to 190c
Add the caster sugar, flour, baking powder and butter into a large bowl and rub together with your fingers until you create a breadcrumb texture.
Add the 1tbsp of milk and 0.5tsp of vanilla extract.
Knead into a firm dough.
Roll out to aprox 3-4mm thickness. Remember flour your rolling pin too so it doesn’t stick to your dough.
Using your favourite shaped cutter (about 7 or 8cm in diameter), circular is traditional. Cut out as many biscuits as possible from the dough.
Place as many biscuits as you can on a baking sheet, dont worry they dont spread very much, if at all.
Bake in the centre of the oven for 9 mins until light golden.
Remove from oven and allow to cool, they will crisp up a bit as they cool.
Now to make the Rocky Road topping.
Melt the chocolate in a heatproof bowl above a saucepan with a little boiling water. Do not fill the saucepan so much that the water touches the bottom of the bowl.
Remove the bowl of chocolate from the heat.
Allow to cool for 3-4 mins and then gradually add a handful of marshmallows at a time. Stirring well between each addition. Add the crumbled biscuit into the mix. As all marshmallows are different sizes you will have to gauge yourself how many you want to use. You want them completely coated in chocolate.
Place large tsp amounts of the mixture on top of the biscuits. Place in the fridge until set.