Spiced Rocky Road Biscuits: A Festive Treat

There’s something magical about baking at Christmas. The smell of cinnamon, nutmeg, and cocoa drifting from the oven feels like a warm hug on a chilly night. These spiced rocky road biscuits are my way of combining festive flavours with the nostalgia of rocky road — gooey marshmallows, crunchy pecans, and a touch of dark chocolate.

They’re as fun to make as they are to eat, and they don’t have to look perfect. In fact, the little bits of marshmallow and chocolate melting into the biscuit only make them more irresistible. Bake a batch for Santa (if you’re feeling generous) or keep them all for yourself with a big mug of tea.

Ingredients

• 1/3 cup mini pink and white marshmallows, halved crossways

• 1/4 cup finely chopped pecans

• 100g dark chocolate, finely chopped

• 2 cups plain flour

• 1 cup brown sugar

• 1/3 cup cocoa powder

• 1/2 tsp sea salt flakes

• 3 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp bicarbonate of soda

• 1/3 cup vegetable oil

• 1 tsp vanilla extract

• 2 eggs, lightly beaten

• 1/4 cup milk

• 15g packet freeze-dried strawberries, chopped

Method

Step 1
Preheat oven to 190°C (170°C fan-forced). Line 3 trays with baking paper.

Step 2
In a small bowl, combine marshmallows, pecans, and chocolate. In a large bowl, mix flour, sugar, cocoa, salt, cinnamon, nutmeg, and bicarbonate of soda. Make a well in the centre. Add oil, vanilla, eggs, and milk. Stir until just combined.

Step 3
Roll level tablespoons of mixture into balls. Place on trays, 4cm apart. Bake 1 tray for 6 minutes.

Step 4
Remove from oven, quickly top with marshmallow mixture, and bake for another 3 minutes or until marshmallows soften. Cool on trays for 5 minutes, then transfer to a rack. Repeat with remaining trays.

Step 5
Sprinkle with strawberries and serve warm or at room temperature.

Nutrition (per serving)

• Energy: 500 kj (120 cal)

• Protein: 2g

• Total Fat: 5.1g

• Saturated Fat: 1.2g

• Carbohydrates: 16g

• Sodium: 95mg