Snowball Rocky Road
We love making rocky road at any time of year, but it makes a particularly tasty and indulgent treat at Christmas with a festive twist or two and a blend of tea! This rocky road has a lovely spiced ginger taste, a malty crunch and a flavour of a favourite festive brew!
This amazing recipe was created by lovely Tea Rep: Jounalofcuriousthings
What you will need:
What to do:
1. First, boil the 100ml of water, and add the Snowball tea, leaving it to steep for about 5 minutes to ensure it has a rich flavour. Strain out the tea, and add the infused water to a pan. Bring the mixture to the boil again and add the caster sugar, simmering until the sugar has dissolved and melted, and the volume has reduced by half.
2. Line a baking tin with cling film (this can really help when it comes to getting the rocky road out of the tin at the end!). The size can be pretty flexible as the rocky road isn’t baked, but a 23cm square tin works quite well, as does a round tin.
3. Put the butter, golden syrup and chocolate in a pan and add 2 generous tablespoons of the tea syrup. Melt it all together over a low heat, stirring to combine. Leave to cool slightly once it’s ready.
4. Meanwhile, crush the biscuits into chunks, and stir together with the Maltesers and the marshmallows in a large mixing bowl.
5. Once the chocolate mixture is slightly warm (but not hot!), pour it into the mixing bowl with the dry ingredients and mix thoroughly to combine.
6. Tip the rocky road out into the prepared tin and use a wooden spoon to flatten it and get it into the corners. Melt the white chocolate in the microwave (use a low power setting!) and drizzle over the top.
7. Top with any sprinkles or edible glitter (you know you want to) and refrigerate, ideally overnight. Once the mixture has set, turn the rocky road out of the baking tin by pulling on the cling film, and cut into squares or triangles.