Recipe: Rocky Road Biscuits
- 140g plain flour
- 50g self-raising flour 40g Whittard Rocky Road hot chocolate powder
- 60g granulated sugar
- 80g finely chopped glacé cherries
- 62g unsalted butter cut into cubes, softened
- 62g golden syrup
- Half a large egg, lightly beaten
- Melted chocolate or royal icing to decorate
- Preheat the oven to 170°C (150-160°C fan).
- Sift the flours and Rocky Road hot chocolate powder into a large bowl.
- Stir in the sugar, then add the cherries and mix until fully coated.
- Rub the butter lightly into the dry mixture with your fingertips until it resembles fine breadcrumbs.
- Make a well in the centre of the mixture and add the egg and golden syrup, stirring to combine. Once the mixture starts to come together, use your hand to knead the mixture into a soft dough.
- Roll out the dough between two sheets of parchment to a thickness of about 5mm. Chill for at least 30 minutes.
- Once the dough is firm, cut it into heart shapes. Carefully lift the hearts from the parchment – you may need to use a palette knife – and place on a lined baking tray. Using a sharp knife, cut a small rectangle from the pointed end of each heart: this will let you slot the biscuit onto the rim of your mug or glass.
- Bake for 12-15 minutes until just beginning to darken.
- Let the biscuits harden slightly on the baking tray for a few minutes, then transfer to a wire rack. When the biscuits are cool, decorate them to your heart’s content. (See what we did there?)