Scottish Teacake Rocky Road
Scottish Teacake Rocky Road — a Dawn Foods recipe in 2 components (yield: 12" x 7" tray bake foil). Uses Dawn Prairie Vanilla Cookie Base 12.5 kg.
- mixing time (cookie mix and butter)
- 2-3 min
- mixing speed (cookie dough)
- slow
- baking temperature (cookies, fan oven)
- 150-160 °C
- baking time (cookies)
- 17 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Maracaibo Milk Chocolate | 480 g |
| Water | 30 g |
| Butter (softened) | 75 g |
| Dawn Chocolate Chunks - Plain | 75 g |
| Mini Marshmallows - Coloured | 55 g |
| Turrocks Teacakes (or equivalent) | 11 pcs |
| Golden Syrup | 90 g |
| Butter (melted) | 90 g |
| Dawn Prairie Vanilla Cookie Base 12.5 kg | 500 g |
Cookies
| Ingredient | Quantity |
|---|---|
| Cookie Mix | 500 g |
| Butter (softened) | 75 g |
| Water | 30 g |
| Chocolate Chunks | 75 g |
Method
Prep: Cut the 11 teacakes into quarters.
Prep: Break 220 g of the prepared and cooled cookie into pieces.
Prep: Melt 330 g of the milk chocolate, 90 g butter and 90 g golden syrup.
Prep: Add the broken cookies, 12 of the teacake quarters and the mini marshmallows to the chocolate mixture and mix together.
Prep: Deposit into a 12" x 7" tray bake foil and spread evenly.
Prep: Press the remaining teacake quarters on top of the mixture.
Prep: Melt the remaining 150 g of chocolate and pour it over the top and around the teacake pieces.
Finish: When set, cut into portions of the desired size.
- Cookies
Add the cookie mix and butter to a mixing bowl fitted with a beater and mix on a slow speed for 2-3 minutes.
- Cookies
Add the water and mix until a dough has formed.
- Cookies
Add the chocolate chunks and mix on a slow speed until fully combined.
- Cookies
Roll the dough out to 5 mm on a baking tray.
- Cookies
Bake in a fan oven at 150-160°C for approximately 17 minutes.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.