spiced rocky road biscuits
makes 28 | prep 30 mins (+ cooling) | cooking 30 mins
20g ( 1 /3 cup) mini pink and white marshmallows, halved crossways
35g (¼ cup) finely chopped pecans
100g dark chocolate, finely chopped
300g (2 cups) plain flour
200g (1 cup, firmly packed) brown sugar
35g ( 1 /3 cup) cocoa powder
½ tsp sea salt flakes
3 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp bicarbonate of soda
80ml ( 1 /3 cup) vegetable oil 1 tsp vanilla extract
2 eggs, lightly whisked
60ml (¼ cup) milk
15g pkt freeze-dried strawberries, chopped
1 Preheat oven to 190°C/170°C fan forced. Line 3 baking trays with baking paper.
2 Combine marshmallows, pecans and chocolate in a small bowl and set aside. Combine flour, sugar, cocoa, salt, cinnamon, nutmeg and bicarb in a large bowl. Make a well in centre. Add oil, vanilla, egg and
