2020-12-13 06:00:00 | Gingerbread rocky road recipe



Story by: Claire Thomson The Telegraph

Incalculably sweet, but who cares? It’s Christmas after all. This is a task where the maxim “less is more” bears no relevance. Keep a few gingerbread people back whole to decorate the top, so when you come to slice this dense slab of confection you can apportion body parts to everyone. I used shop-bought gingerbread; you could of course make the lot from scratch.

Prep time: 20 minutes, plus chilling | Cooking time: 10 minutes

MAKES

12 fingers

INGREDIENTS 

  • 200g gingerbread people (shop-bought or home-made)
  • 300g good-quality milk or dark chocolate
  • 125g butter, softened
  • 3 tbsp (45ml) golden syrup
  • 75g small marshmallows, or use big ones roughly chopped
  • 25g favourite Christmas sprinkles, or use mini Smarties or similar

METHOD

  1. Reserve two or three whole gingerbread people to decorate, then put the rest of them in a bag and bash with a rolling pin. You want to end up with a mixture of dust and larger crumbs and pieces.
  2. Melt the chocolate, butter and golden syrup in a pan over a moderate heat. Remove from the heat and keep warm.
  3. In a mixing bowl, combine the broken gingerbread and all but approximately 125g of the melted chocolate (saved for decoration later). Add the marshmallows and the sprinkles, while mixing well to combine.
  4. Line a 20cm square baking tray with greaseproof paper and add the chocolate and biscuit mixture to the tin, pressing it down flat with a spoon.
  5. Pour the remaining melted chocolate mixture all over the top and press the reserve gingerbread people in to decorate. Try to avoid them being covered by the melted chocolate, if you can.
  6. Put the rocky road in the fridge to chill and harden, at least for an hour, before cutting the whole thing into fingers to serve.
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Source References: The Telegraph

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