Rocky road

Decadent treat to have with a cup of coffee or tea. Really quick and easy to make. I love a recipe that doesn’t need scales. I always use the same basic ingredients – plain and milk chocolate,  marshmallows  and digestive biscuits ( gluten-free or wheat). To these I vary what I add. For this post I used dried apricots and cranberries. Sometimes I use pistachios and other dried fruits.

Ingredients:

100 g plain chocolate 80+%          10-12 biscuits roughly broken

100 g milk chocolate                Packet of Marshmallows roughly chopped

Cup full of cranberries             Cup full of chopped apricots

Method:

Melt the chocolate and add the dry ingredients  and mix up till all coated with chocolate. If excess chocolate, add more biscuits.  Lightly press in to a tin lined with cling film and put into the fridge. Once chilled, cut in to pieces.

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Ginger cookies   – gluten free 

So…when is it a biscuit or a cookie?  These do not have the crack / snap of a biscuit but instead have the delicious chewy and slightly bendy quality that I think a  cookie should have (apologies to all biscuit and cookie aficionados). If left in the oven longer I am sure they would have been more like a ginger thin. The stem ginger chunks give a lovely warmth.

Preheat oven to 180 C / Gas mark 4      Makes  18 cookies  Lightly grease/ line a large baking tray

Ingredients:

350 g self-raising gluten-free flour        150 g dark muscavado sugar

100 g butter                                                    1 large egg

4 desert spoon golden syrup                     2 tsp ground ginger

5 pieces of stem ginger coarsely chopped

Method:

Put the butter, sugar and syrup in a pan and melt on a low heat. Remove from the heat and mix in all the other ingredients.  Spoon the mixture on to the prepared tray – allow for spreading. Bake for 10-15 mins. Leave to cool before removing from tray.

 

 

 

Ginger and pecan biscuits (Gf)

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These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.

Preheat oven to 190c /Gas mark 5  Line a tray with lightly greased baking parchment

Ingredients:

100 g ground almonds                         3 tbsps coconut oil

50 g pecans                                             1 tbsp honey

180 g brown rice flour                          100 ml water

2 tbsps ground ginger

Method:

Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add  a little more water).

Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.

 

Stem ginger biscuits

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Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂

Ingredients:

Preheat oven to 180c  / gas mark 4. Makes about 16 biscuits.

Ingredients:

200 g gluten-free self-raising flour

150 g light muscovado sugar

150 g butter

2 eggs (1 if using non gf fl)

1 tbsp ground ginger

35 g stem ginger chopped in to small pieces

Method:

Put the butter and sugar in to a pan on a low heat until butter melted. Remove from heat and add all remaining ingredients and mix well together. Place heaped desert spoonfuls of mixture evenly spaced on a greased  baking sheet. Press each mound down with the palm of your hand until about 1/2 cm thick. Put in centre of oven for 12-15 minutes or untill golden brown. Allow to cool slightly before transferring to cooling rack.

Perfect served with a cup of tea.