Prep and cooking time: 40 min, Cooling time: 5 h, Makes: 24 pieces
INGREDIENTS
For the biscuits
- 50g butter, diced
- 100g brown sugar
- 100g honey
- 1 egg
- 350g flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 pinch ground cloves
For the rocky road
- 200g milk chocolate, chopped
- 200g dark chocolate, chopped
- 100g marshmallows, quartered
- 80g flaked almonds, toasted
- 80g dried cranberries
- 20g coconut chips
METHOD
1. Place all the ingredients for the biscuits in a bowl and mix to a dough. Knead on a floured surface until smooth. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to ( fan/gas 6) and line a baking tray with baking paper. Roll out the dough on a floured surface to 6-8mm thickness and place on the tray. Bake for 20 minutes until golden. Allow to cool, then break into small pieces.
3. For the rocky road, line a rectangular tin (approximately 15x25cm) with baking paper, allowing it to overhang the sides. Melt the milk and dark chocolate together. Add the marshmallows, biscuit pieces, almonds and cranberries, stir to mix and pour into the tin. Spread level and sprinkle with coconut chips.
4. Cover with the overhanging paper. Chill for at least 4 hours. Remove from the tin and cut into strips or pieces.
TOP TIP
If you don't want to bake the gingerbread from scratch, use 500g shop-bought ginger nut biscuits, broken into small pieces.
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