There’s a huge swell mounting off the coast here in Byron Bay, with waves of up to 4.5 metres predicted for Christmas Day due to the remnants of tropical cyclone Fina meeting the low that might swing up from the Great Australian Bight. So here’s another great Australian bite – not traditional, but certainly a ripper gluten free recipe, and best of all there’s barely any cooking involved, which means there’s more time to surf or just hang out with your buddies on Christmas Day. It’s wickedly rich, because it originally comes from Nigella Lawson, so be careful or you could be awake until New Year with all this sugar! You’ve been warned!
175g soft, unsalted butter
60 ml golden syrup
200g crisp gluten free shortbread biscuits
150g shelled Brazil nuts
150g mixed glacé cherries
250 g gluten free marshmallows
24 edible icing flowers *gluten free
2 tablespoons edible gold pearls
- Place chocolate into a heavy-based pan to melt with the butter and syrup over a gentle heat
- Put the biscuits into a freezer bag and bash them with a rolling pin to get big-and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
- Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble
- Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate
- Tip into a foil lined tray smoothing the top as best you can, although it will look bumpy
- Refrigerate until firm enough to cut, which will take about 1 1/2–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
- Add a sprinkling of edible pearls and decorate with icing flowers if you have them
- With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares