Fudgy Rocky Road Biscuits
Makes 18, Prep and Cook: 45 mins
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,
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.