Rocky Road

Preparation 15 Minutes

Cook 2 hours Minutes

Serves 6

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Method

Grease and line the base and sides of a 20cm square baking tin.

Mix together raisins, cherries, marshmallows and pistachios.  Pour 1 cup of the mixture into the base of the prepared tin.

Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted.  Allow to cool for about 5 mins before adding the remaining fruit and nut mixture.  Toss to coat then pour into the prepared tin, gently flattening the surface.  Refrigerate until firm (about 2 hours).

Remove from tin and slice into 4 long rows.  Wrap in cellophane for Christmas gifting.

Ingredients

80g Sunbeam Raisins

100g Sunbeam Glacé Cherries

200g mini pink and white marshmallows

200g shelled pistachios, toasted

400g high quality milk chocolate

30g butter, plus extra to grease tin

Recipe Collection

Panforte

  1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
  2. Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
  3. Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Sunbeam Fathers Day Nut Mix

Preheat oven to 160°C

Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.

Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.

In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.

Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes. 

Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!

Macadamia Choc Chip Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam macadamias & chocolate chips.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Choc Date Balls

  1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
  2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
  3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Butter Biscuit Wreaths

  1. Preheat oven to 160°C and line with baking trays. Set aside 1/4 cup raisins for decorating. Roughly chop remaining raisins.

  2. Beat butter and sugar with electric mixer until light and creamy. Sift in flour and mixed spice and add chopped raisins. Mix until combined. Divide dough in half and form into two disks. Wrap and refrigerate 30 minutes or until firm.

  3. Roll dough between sheets of baking paper to 0.5cm thick. Cut 8cm rounds with cookie cutter. Transfer to lined baking trays and cut 3cm circles from middle of rounds to form rings. Reroll dough as necessary and refrigerate if too soft. Bake 15-20 minutes until lightly coloured. Cool on trays.

  4. To decorate, working with one biscuit at a time, drizzle white chocolate over the top and decorate with raisins, almonds and other decorations.

Christmas Cake Friands (GF)

  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
  2. Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
  3. Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
  4. In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
  5. Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
  6. For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.
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