Rocky Road (pictured)
300g dark chocolate
3 tbsp golden syrup
300g butter or margarine
300g digestive biscuits
200g white marshmallows
Melt the chocolate, golden syrup and butter in the microwave or over boiling water.
Put the digestives into a freezer bag, seal and hit with a rolling pin to break into small chunks.
Mix the sultanas, broken biscuits and marshmallows into the chocolate.
Line a tray (16cmx32cm) with cling film and spread the mixture into the tin and place in the fridge. When the mixture is solid turn it out and cut into squares - as big as you like!
55g caster sugar
1 tsp vanilla extract
175g plain flour
75g glace cherries, quartered.
Preheat your oven to 170oc/Gas 3 and line the base of a 20cm square shallow baking tin.
Cream butter, sugar and vanilla until fluffy.
Sift in flour and combine to form breadcrumbs. Turn onto a floured surface and work into a dough.
Roll out the dough to fit the tin and place inside. You can use your fingers to push the dough into the corners to make a perfect fit.
Prick all over with a fork and place the cherries on top I find lines are best as you can use them to mark out the 'fingers'.
Bake for 35 - 40 minutes until golden. mark into the fingers while still hot then allow to cool. Once they are cool they will snap along the lines. If you wish you can sprinkle the fingers with golden caster sugar to finish.
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