Scorched Rocky Road Tiffin
Photography Josh Griggs.
A combo of the classic fridge biscuit, S’mores and Rocky Road. A flash in a hot oven gives the marshmallows a gorgeous chewy texture and it’s best served well chilled.
Makes: about 25 pieces
INGREDIENTS
125 grams butter
300 grams dark chocolate, roughly chopped, (70% cocoa)
3 tablespoons golden syrup
250 grams Biscoff biscuits
150 grams marshmallows, halved or quartered if large
½ cup crystallised ginger, roughly chopped
100 grams dried mango, roughly chopped
2 tablespoons pistachios, chopped
Sea salt
EQUIPMENT: Grease a 20cm x 30cm shallow baking tin and fully line with baking paper.
METHOD
Preheat the oven to 200°C fan bake.
Put the butter, chocolate and golden syrup in a medium pot over a low heat until its ¾ melted. Take off the heat and stir occasionally until smooth.
Break up all but 6 of the biscuits and stir into the chocolate along with half of the marshmallows and most of the ginger and mango, keeping a little back for the top. Tip the mixture into the tin and press down firmly with the back of a spoon.
Break the remaining biscuits into rough chunks and scatter over the top along with the remaining marshmallows, ginger and mango.
Bake for about 8 minutes or until the marshmallows are golden brown and soft. Take out of the oven and immediately scatter over the pistachios and add a pinch of sea salt if using.
Leave to cool then pop into the fridge to chill for a few hours before serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.