‘OMG they make the best ginger biscuits you can buy.’ my friend said spotting the tin of Borders biscuits on the side in my kitchen. She’s right. The aromatic bite of the crispy, dark chocolate covered, ginger biscuits is as unlike the average ginger snap as you can get. To my delight on receiving the Border Biscuit Tin Selection the same can be said for every cookie in it. A wonderful gift to take on Christmas Day and very different from the dry Auntie type tin that we may all be more familiar with.
Border say their biscuits embrace the traditional and ‘homemade’ but enjoy innovation. Strawberry Cream Shortbread really does come with the fresh taste of strawberries, bright and summery. Lemon Souffle cookies have a real hit of lemon and the Toffee Apple crumble is rich with nibs of chewy toffee. Innovation clothed in the familiar and very yummy
So how could I resist using the chocolate covered Chocolate And Walnut Brownies to make a fabulously rich Rocky Road.
The biscuits were kindly given to me by Border Biscuits
Chocolate And Walnut Brownie Rocky Road
- 125g butter
- 300g white chocolate, finely chopped
- 2 tablespoons of golden syrup
- 200g chocolate and walnut brownies
- 100g mini marshmallows
- 100g tiny marshmallows
- 3 tablespoons icing sugar sifted for dusting
- Line a brownie tin with parchment paper
- Put the butter, chocolate and golden syrup in a pan over a moderate heat, until the chocolate has just melted
- Meanwhile, chop the biscuits into small pieces (I wanted to keep the brownie pieces bigger than the traditional ‘crushed’ with a rolling pin)
- Stir the biscuits and marshmallows into the mixture and turn out into the lined brownie tin.
- Top with the tiny marshmallows
- Refrigerate overnight, then cut into small squares
- Dust all over with icing sugar
I also filled greased cookie cutter shapes with the rocky road mix, as gifts to take to friends, perfect for children and the cookie cutters can be used later.