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Spiced rocky road biscuits recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Festive rocky road cookies with a touch of holiday spice, perfect for Santa.
Ingredients:
  • 82.50 ml mini pink and white marshmallows, halved crossways
  • 62.50 ml finely chopped pecans
  • 100g dark chocolate, finely chopped
  • 500.00 ml plain flour
  • 180.00 gm brown sugar
  • 42.90 gm cocoa powder
  • 1.20 gm sea salt flakes
  • 7.50 gm Cinnamon Ground
  • 1/2 tsp Nutmeg Ground
  • 2.50 gm bicarbonate of soda
  • 75.90 gm vegetable oil
  • 4.40 gm vanilla extract
  • 2 eggs, lightly beaten
  • 64.38 gm milk
  • 15g packet freeze-dried strawberries, chopped
Instructions:
  • Preheat your oven to 190C (170C fan-forced) and line 3 baking trays with baking paper.
  • In a small bowl, mix together marshmallows, pecans, and chocolate. In a large bowl, combine flour, sugar, cocoa, salt, cinnamon, nutmeg, and bicarbonate of soda. Create a well in the center and add oil, vanilla, egg, and milk. Gently stir until just combined.
  • Shape the mixture into level tablespoon-sized balls and space them 4cm apart on the prepared trays. Bake one tray at a time for 6 minutes.
  • After swiftly taking the biscuits out of the oven, generously spoon the reserved marshmallow mixture on top. Return to the oven for 3 minutes or until the marshmallows gently soften. Let them rest on the trays for 5 minutes, then move them to a wire rack to cool completely. Repeat this process with the remaining trays.
  • Garnish biscuits with fresh strawberries before serving, allowing them to be enjoyed warm or at room temperature.

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