Rocky Road

Ingredients
125g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
100g/3½oz mini marshmallows
2 tsp icing sugar, to dust

Preparation method
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers and dust with icing sugar.

Wholemeal Banana and Chocolate Muffins

Ingrediants
50g Chocolate chips or for a healthier option raisins

3 tbsp fresh orange juice and zest finely grated

140g Plain Flour

140g Wholemeal Flour

1 tbsp Baking Powder

115g Caster Sugar

2 Ripe Bananas

A splash of skimmed milk about 50mls

2 Eggs

6 tbsp Sunflower Oil

Put the raisins/chocolate in a bowl, add the orange juice and leave to soak for 1 hour. Preheat the oven to 200°C/400°F/Gas Mark 6. Line a 12-hole muffin tin with 12 paper cases.

Sift together both types of flour and the baking powder into a large bowl, adding any bran left in the sieve. Stir in the sugar.

Mash the banana and place in a jug, then add a splash of milk or enough to make it into a purée. Place the eggs in a mug and beat lightly.

Then beat in the banana and milk mixture,oil, soaked raisins or chocolate and orange zest. Make a well in the centre of all the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined, don't over mix.Spoon the mixture into the paper cases.

Bake in the preheated oven for 20 minutes, or until well risen, golden brown and firm to the touch.

Leave to cool in the tin for 5 minutes, then serve warm or transfer to a wire rack to cool completely.

Chocolate Chip Cookies

Ingredients

75g Butter

75g Caster Sugar

75g Soft Light Brown Sugar

Few drops of Vanilla Extract

1 Medium Egg

175g  Self Raising Flour

1 Packet of Chocolate Chips

Firstly, make sure you have all of your equipment out

Next, put the oven on 180° (Gas Mark 4)

Cut out some baking parchment and set it on the baking tray.

Beat the egg in to a mug.

Place the margarine/butter into the mixing bowl and beat until soft using a wooden spoon.

Add all the sugars and a cap full of vanilla extract and continue beating until soft and creamy.

Then, gradually beat in egg using a wooden spoon.

After that, sift the flour in to the mixing bowl and fold (using the figure of 8 motion). DON'T BEAT!

After everything has been folded thoroughly, then fold in the chocolate chips (if you don't have chips you can you a bar of chocolate or you favorite chocolate bar...once I did it with a Crunchie bar and they tasted amazing but what you want to do is put it in to a freezer bag and bash it with a rolling pin.

Now, flour your hands get very small balls of the mixture and they don't need to be mahousive as they will spread so trust me keep them quite small it should make about 15-20 cookies so put about 9 balls onto each tray.

Bake the cookies for 12-15 minutes or until they have a bit of colour, if you want to have the millies cookies gooie ness take them out a little before time.

When they are cooked, cool for 1 minute then lift onto the  cooling rack and leave until cold.

Once they are cold you can eat them (yeah!)

Hope you enjoy making them, please tell me how they go and please comment what they tasted like. xx