Why do we eat cookies for Christmas? For lots of people, it’s not Christmas without cookies. Our kids leave cookies out for Santa, we spend weeks baking and decorating our cookies, and there’s always a cookie plate at any party. This week chef Suné Niemand starts sharing her creative ideas for these sweet festive treats.
Chocolate crunch cake with marshmallows and pistachios
This cake became popular with the celebration of Prince William and Catherine’s Royal wedding – the cake had to feature on the wedding breakfast menu as this is the prince’s favourite cake!
Use 1x20cm square cake tin
| Ingredients | |
| 200g | butter, softened |
| 600g | plain chocolate (53% Cacao minimum), chopped |
| 90ml | golden syrup |
| 290g | rich tea biscuits (e.g. shortbread or eat-sum-more) |
| 75g | peeled pistachio nuts, roughly chopped |
| 150g | peeled hazelnuts, roasted and crushed |
| 90g | small pink and white marshmallows |
Method
- Line the cake tin or baking tray with greaseproof paper.
- Gently melt the butter, chocolate and golden syrup in a small saucepan over low heat, stirring occasionally until smooth.
- In a separate bowl, mix the broken biscuits, nuts and marshmallows. Add to the chocolate mixture and stir until well combined.
- Pour the cake mixture into the prepared tin or tray and spread evenly, using a rubber spatula.
- Chill in the refrigerator until firm and set, cut into bars approximately 2.5cm thick. Store in the refrigerator – cake will last for a week in the refrigerator.
(Recipe: Peggy Porschen)
