When in a foul tempered over-tired and all round miserable state there really is no better remedy than throwing together as much sugar/syrup/butter/chocolate as you can find and making a batch of Rocky Road
(that you are then too tired to contemplate eating).

Work are going to love me. Fact.

Pink wafer biscuits, marshmallows, white chocolate chips and honeycomb pieces. I have no idea how much of what I used…it was a case of chuck it all together and hope for the best.

The chocolate coating consists of 225g un-salted butter, 2tbsp cocoa powder, 2tbsp caster sugar, 2tbsp golden syrup and 100g plain chocolate.
Melt all that together, leave to cool for ten minutes or so, then add in your sugary goodness.

(you could use anything you want; dried fruit, malteasers, biscuits, mini eggs, gummy bears….)

I started off with bite sized pieces, then got bored and smushed the rest in to a lined tray.

Chilled it in the fridge for a couple of hours,

and voila!

The bigger one was still setting, hence no photo. Apologies for the shocking photo quality, my camera was throwing a hissy fit and I really didn’t have the energy to fight it!

Onwards and upwards.

((Ironic that I work in a doctors surgery full of chocoholics, right?))

Let me know if you make this and what your favourite combinations are!

xxx

So, as I mentioned yesterday, I had baking planned. Snickerdoodles are something I have seen time after time on blogs but had yet to make, I’ve had a recipe in my folder for quite some time now and decided enough was enough and I.Was.Going.To.Make.Them.

I’d put it off because I thought they’d be complicated. Um, how wrong was I? These were some of the easiest cookies I have ever made. EVER (and I’ve made a lot of cookies!)

The recipe I used was from Nigella Lawson’s “How To Be Domestic Goddess”

Ingredients

250g plain flour
½ teaspoon ground nutmeg (I used mixed spice the first time which was also nice)
¾ teaspoon baking powder
½ teaspoon salt
125g butter, at room temperature
100g plus 2 tablespoons caster sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cinnamon

2 baking sheets, lined or greased

Method

• Preheat oven to 180°C/gas mark 4.
• Combine the flour, nutmeg, baking powder and salt, and set aside for a moment.
• In a large bowl, cream the butter with the 100g of sugar until light in texture and pale in colour, then beat in the egg and vanilla.
• Now stir in the dry ingredients until you have a smooth, coherent mixture.
• Spoon out the remaining sugar and the cinnamon onto a plate, mix well.
• Then, with your fingers, squidge out pieces of dough and roll between the palms of your hands into walnut-sized balls.
• Roll each ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets.
• Bake for about 15 minutes, by which time they should be turning golden-brown.
• Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.

Makes about 32. They keep well for about 4/5 days in a tin.

Variation: Replace 25g of the flour with cocoa to make chocodoodles.

When I first put these on the tray to bake I was cautious because I’ve had a great big cookie blob far too many times in the past,
but actually these barely spread at all, so don’t be afraid to cram them in!

And how many are left?!

Well, between myself, Mum, Dad and work…3 remain (but not for long!)

xxx

P.S. HAPPY PANCAKE DAY!