Rocky Road is such a great make for party/treat season – packaged up, it would also make a fabulous gift. It’s versatile too because you can fancy it up to make it rather sophisticated, or you can add all kinds of colourful goodies if you want to go to town with the festive cheer.
It’s also a really useful recipe if you are baking for someone who is gluten-free. All you need to do is to take care to make sure that the biscuits and any other ingredients that you add are gluten-free – easy! Of course, if you are baking for someone with Coeliac disease, you need to be incredibly strict and make sure that the chocolate is also gluten-free (i.e. not have a ‘may contain’ listing on the packaging) and it also absolutely vital to make sure your kitchen surfaces/tools etc. are spotless too – there’s loads of advice about what you need to do on the Coeliac UK website.
For UK readers, I also wanted to give you a heads up on how deliciously tasty Sainsbury’s Freefrom Rich Tea biscuits are, and how well they work in this recipe. They are lovely and buttery, and not too sweet, which is absolutely perfect for a recipe which is unapologetically rich. I also added Freefrom Ginger Crunch Cookies – these give a hint of ginger and a lovely bit of chewiness too. Perfect!
The great thing about Rocky Road, of course, is that you can mix things up so easily – swap in different cookies and biscuits and add extra ingredients, like marshmallows, dried fruit or nuts, a little bit of spice, or other sweet treats – just make sure, if you need to, to check EVERY ingredient for gluten. Next time I make these (for people that I know like nuts!) I will add walnuts and maybe some extra stem ginger too.
I prefer a much higher biscuit to chocolate ratio in my Rocky Road than you will find in most recipes… try it, you might find that you agree.
Gluten-free Gingery Rocky Road
- 150g Rich Tea biscuits (or other plain biscuit)
- 150g crunchy ginger biscuits (preferably with added stem ginger
- 200g dark chocolate (70% cocoa solids)
- 130g butter
- 2 tbsp golden syrup
- 1/2 tsp ground ginger
- Line a shallow baking tin with baking parchment. The pan I used was 23cm square – but you don’t have to be too accurate about this – if your pan is smaller, the Rocky Road will just be a bit thicker.
- Break the chocolate into pieces and put into a large pan with the butter and syrup. Melt them gently together, stirring occasionally. Make sure the chocolate mixture doesn’t get too hot.
- Put the biscuits in strong plastic bag and use a rolling pin to crush them. You need to aim for a texture that includes bite-size pieces as well as small bits, you definitely DON’T want a uniform small crumb. You can do this in a large bowl with a
- Stir the biscuits and ground ginger into the melted chocolate.
- Spoon the mixture into the prepared tin and then put into the fridge for at least 2 hours, until it is set.
- Slice into small pieces with a sharp knife and store in a airtight box. These kept really well for 3 or 4 days – they also freeze and defrost excellently.