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.


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


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.



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


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


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)


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


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


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


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


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


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


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.