Originally posted 19/12/2014
I’ve not been great at keeping my blog updated over the last few months due to being busy with uni but now we’re officially into the festive season it’d be wrong not to post some recipes! Being a loan-less student in London means money is pretty tight so I’ve been doing Christmas on a budget this year by creating as many homemade edible/crafty gifts as time and ability allows. This snowy white rocky road is a twist on the traditional kind and so ridiculously easy and cheap to make. The ruby red glace cherries look beautifully festive and the spicy ginger of the biscuits contrasts wonderfully with the creamy white chocolate.
You could also add nuts (e.g. pistachios or walnuts) or experiment with other goodies like dried cranberries for an equally authentic yuletide taste.
INGREDIENTS – makes approx. 15-18 squares
- 500g/1 lb 1oz white chocolate
- 150g/5.5 oz ginger nut biscuits
- 200g/7 oz glace cherry halves (1 standard tub)
- 2 handfuls mini white marshmallows
- Line a standard rectangular cake tin with baking parchment.
- Melt the chocolate in a heatproof bowl in blasts of 30 seconds in the microwave (no longer or it’ll seize!) or over a pan of hot water.
- Roughly break the ginger nuts up by hand into pieces no bigger than a 50p piece and add to the chocolate then stir in the glace cherries and marshmallows until thoroughly coated.
- Pour the mixture into the cake tin then allow to set in the fridge for a minimum of 2 hours before cutting into squares with a sharp knife.