Fudgy Rocky Road Bis­cuits

Makes 18, Prep and Cook: 45 mins

New Idea - - New Food Ideas -

250g un­salted but­ter, chopped,

at room tem­per­a­ture ½ cup caster sugar ½ cup brown sugar, firmly

packed 1 egg ¼ cup des­ic­cated co­conut 2 cups plain flour ¼ cup co­coa pow­der 1 tsp bi­car­bon­ate of soda 150g packet Reese’s Peanut But­ter Cups (Minia­tures), chopped ¾ cup mini marsh­mal­lows 2 x 50g bars milk choco­late,

finely chopped

1 Grease and line two large oven trays with bak­ing pa­per. 2 Beat but­ter and sug­ars in small bowl of an elec­tric mixer un­til pale and creamy. Beat in egg un­til com­bined. Trans­fer to a large bowl. 3 Stir in co­conut and com­bined sifted flour, co­coa and soda. Stir in Peanut But­ter Cups, marsh­mal­lows and choco­late. 4 Roll two ta­ble­spoons of mix­ture into balls. Place about 6cm apart on pre­pared trays. Flat­ten slightly with fin­ger­tips. 5 Cook in a mod­er­ate oven (180C), swap­ping trays half­way, for 15 min­utes. Bis­cuits are cooked when set and will firm on cool­ing. Re­move from oven. 6 Cool bis­cuits com­pletely on trays be­fore serv­ing.

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