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Recipe: Rocky Road Biscuits

We teamed up with Sam Heighway from  Wychwood Chocolates hoping to make some irresistibly crumbly biscuits. And we added a not-so-secret ingredient: our very own Rocky Road hot chocolate.

The result? Well, let’s just say that they were “blink and you’ll miss it” biscuits: one minute they were there, the next minute there were just some stray crumbs.

Our batch was soon eaten – but you can make your own batch at home with the recipe below. We’ve even made a video to show how it’s done, so it’s easier than following a road. Rocky or otherwise.

Terrible puns aside, preheat the oven, put your apron on and let’s get baking…

Ingredients

  • 140g plain flour
  • 50g self-raising flour
  • 40g Whittard Rocky Road hot chocolate powder
  • 60g granulated sugar
  • 80g finely chopped glacé cherries
  • 62g unsalted butter cut into cubes, softened
  • 62g golden syrup
  • ½ large egg, lightly beaten
  • Melted chocolate or royal icing to decorate

Method

  1. Preheat the oven to 170°C (150-160°C fan).
  2. Sift the flours and Rocky Road hot chocolate powder into a large bowl.
  3. Stir in the sugar, then add the cherries and mix until fully coated.
  4. Rub the butter lightly into the dry mixture with your fingertips until it resembles fine breadcrumbs.
  5. Make a well in the centre of the mixture and add the egg and golden syrup, stirring to combine. Once the mixture starts to come together, use your hand to knead the mixture into a soft dough.
  6. Roll out the dough between two sheets of parchment to a thickness of about 5mm. Chill for at least 30 minutes.
  7. Once the dough is firm, cut it into heart shapes. Carefully lift the hearts from the parchment – you may need to use a palette knife – and place on a lined baking tray. Using a sharp knife, cut a small rectangle from the pointed end of each heart: this will let you slot the biscuit onto the rim of your mug or glass.
  8. Bake for 12-15 minutes until just beginning to darken.
  9. Let the biscuits harden slightly on the baking tray for a few minutes, then transfer to a wire rack. When the biscuits are cool, decorate them to your heart’s content. (See what we did there?)

We’d love to see your finished biscuits – comment below, or share your pictures with the hashtag #WhittardRRBiscuits. Rock on, y’all…

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