Food

Recipe – Chewy Flourless Rocky Road Cookies

August 13, 2014 /

Week two of The Great Blogger Bake Off is under way and this time we’re all tackling biscuits! Last weeks recipe for my Lemon Yoghurt Cake with Fresh Raspberries and Lemon Laced Cream has gone down so well and the best part, it is honestly the best cake I have ever made! So perfect and so good! My poor dad didn’t even get a slice and since I baked my biscuits on Monday I doubt he’ll see one this weekend! Thankfully I’m going to attempt next weeks challenge before I fly off to America, and maybe the week afters too so I can at least keep up to date. ANYWAY, I’m blethering on…

In case you didn’t know, The Great Blogger Bake Off is the brain child of Laura & Shannon. The idea is simple and anyone can join in whenever they want. But we all take the weekly theme of The Great Blogger Bake Off and bake something to share the recipe of. There is a Facebook group & we also use the tag #TheGreatBloggerBakeOff on Twitter! Remember, it’s not competitive and there are no winners.

This week as I mentioned above, it’s biscuits. And after some research I thought I’d do my own take on some Chewy Flourless Rocky Road Cookies. They are so easy to make and taste so damn good (especially the left over mini marshmallows!) This recipe makes 12 and you definitely need a glass of milk to wash them down!

 

 Ingredients
 380g Icing Sugar
80g Cocoa Powder
3 Eggs
1 tbsp Vanilla Extract
3 tbsp Skimmed Milk
1 Packet of Milk Chocolate Chips
30g Raisins
60 Mini Marshmallows (5 per cookie)
100g White Chocolate
What You Need

2 x Baking Trays, Mixing Bowl, Grease Proof Paper, Scales, Table Spoons, Hand Whisk, Sieve, Small Pan, Small Bowl, Cooling Rack

  1. Pre-heat the oven to 180c/gas mark 4 and line two baking trays.
  2. In a bowl sieve the icing sugar and the cocoa powder. Mix slowly (otherwise you’ll suffocate in a dust cloud!)
  3. Slowly add the eggs one at a time and continue to mix together slowly. Then add the milk and vanilla extract. Increase the speed of the hand whisk until it is smooth.
  4. Add the chocolate chips and raisins before spooning the mixture onto the baking trays.
  5. Top with 5 mini marshmallows.
  6. Pop the trays into the freezer for 5 minutes before putting in the oven. This stops the cookies from spreading.
  7. Bake for 10-15 minutes.
  8. Remove from the oven and leave to cool completely.
  9. While cooling, melt some white chocolate over a pan of boiling water.
  10. Drizzle the white chocolate over the cookies and leave to set before eating.

These definitely once again have that rustic look about them.. perhaps that can be my “thing” as when it comes to cooking and bacon, I definitely don’t have the artistic flair, but my mother and grandmother seemed to like them and there were very few left by lunch time. That’s got to mean something, right?

I think week three is bread, which I’m going to try and do this week, but I won’t have something up for week four (I’m hoping it’s pastry, as I blooming hate pastry!)

 

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