(view translation)

Carraigeáin

Comhábhair

Brioscaí caiscíneacha - 200g
Im - 135g
Seacláid dhorcha - 200g
Órshúlach - 2-3 spúnóg thábla
Mionleamhacháin - 100g
Siúcra reoáin - 50g

Modh

Cuir im ar stán donnóg agus líneáil é le páipéar bácála.
Cuir na brioscaí caiscíneacha i mála reoiteora agus buail le crann fuinte iad.
Leáigh an tseacláid dhorcha, an t-im agus an t-órshúlach agus fág lena fhuarú.
Cuir na brioscaí agus na leamhacháin leis an mheascán seacláide. (Más mian leat, is féidir leat suas le 100g de chomhábhair bhreise a chur leis an mheascán, mar shampla torthaí triomaithe, cnónna, grán rósta nó cíor mheala).
Doirt an meascán isteach sa stán bácála líneáilte agus leath amach é go dtí na coirnéil.
Fuaraigh go ceann dhá uair an chloig ar a laghad é agus croith siúcra reoáin ar an bharr agus déan 12 phíosa as.
Bain sult astu!

(view translation)

Rocky Road

Ingredients

Digestive biscuits - 200g
Butter - 135g
Dark Chocolate - 200g
Golden Syrup - 2-3 tbsp
Mini Marshmallows - 100g
Icing sugar - 50g

Method

Grease and line a brownie tin with baking paper.
Place digestive biscuits in a freezer bag and bash with a rolling pin.
Butter, chocolate and golden syrup - Melt then leave to cool.
Take the biscuits, marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb) if you like, and stir into the chocolate mixture.
Tip the mixture into the lined baking tin and spread it out to the corners.
Chill for at least 2 hours then dust with icing sugar and cut into 12 fingers.
Enjoy!

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