I particularly enjoyed this week’s episode of GBBO because I love traybakes (also biscuits, but mainly traybakes); I think it’s due to the fact that it can be anything i.e. crumble cakes, brownies, tiffins, gingerbread…all in one tin and thats that. I was going to make the technical challenge of almond tuiles but I just couldn’t be doing with all the fiddly stuff!
Can’t believe we’re already nearly half way through the competition! Any ideas on who will win, who’s your favourite?
A couple of weeks ago I was kindly sent some rather gorgeous marshmallows from Little Delicious, whom describe their marshmallows as:
A wonderful, light, melt-in-the mouth texture, flavoured with high quality ingredients
In my little box of treats included:
- Caramel peanut heaven (“Home made salted caramel, belgian chocolate and crushed peanuts – deliciously light and very very moreish!”)
- Passionfruit (“Fabulously fruity and fat free our passion fruit marshmallows are made with real fruit puree.”)
- Raspberry and chocolate (“Award winning Raspberry Marshmallows combined with Belgian Dark Chocolate nibs.”)
I admit I ate the passionfruit ones almost instantly, but I used every ounce of willpower to save the other two flavours. While it was traybakes this week, I took the opportunity to make some rocky roads, adapting the recipe from Nigella. They turned out wonderful and they are very very rich, so even if you wanted to eat them all, I doubt you’d be able to. If I were to make them again, I’d increase the amount of chocolate and swirl in some white chocolate to decorate the top, and maybe use an 8″ tin but regardless, they’re delicious!
- 125 g butter
- 300 g dark chocolate
- 3 tbsp golden syrup
- 200 g stem ginger biscuits
- 100 g sultanas/raisins
- 75 g chopped almonds
- 120 g mini marshmallows/ large marshmallows cut up into small pieces
- 2 tsp icing sugar, to dust
- Line a 9″ square cake tin with baking parchment; add the butter, chocolate and golden syrup to a heavy-based saucepan and place over a gentle heat. Stir until the butter has melted and the chocolate is smooth; remove from the heat, scoop out about 125 ml of the melted mixture and set aside in a bowl.
- Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, along with the almonds and raisins, then add the marshmallows.
- Tip the mixture into the prepared baking tin and smooth the top; pour over the reserved melted chocolate mixture and smooth the top, ensuring it is level. Place in the fridge and leave to set for at least 2-3 hours (overnight if you have a bit more self restraint than me!)
- Once set, cut into squares or fingers and then dust with the icing sugar. Voila!