Swizzels

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Swizzels

Christmas Recipes


Rainbow and Oat Cookies

Makes 22 -24 cookies
Preparation time: 15 minutes
Cooking time: 18 – 20 minutes per batch


Ingredients

  • 250g butter, softened
  • 50g caster sugar
  • 110g light brown sugar
  • 140g self-raising flour
  • 175g porridge oats
  • 80g Rainbow Drops
  • 2 tbsp milk

Method

  1. Preheat oven to 190°C/170°C Fan/ Gas Mark 5. Line a baking sheet with baking parchment or a non-stick liner.
  2. Cream together the butter and sugars until light and fluffy.
  3. Stir in the flour and oats and mix well.
  4. Add the milk to bind together then add the Rainbow Drops and mix again.
  5. Place spoonful’s of mixture onto baking sheet in a rough ball shape, flatten the top.
  6. Bake for 18 – 20 minutes until golden brown.
  7. Allow to cool before removing from the tray.

Drumstick Squashies Rocky Road

Makes 16 pieces
Ready in: 90 minutes


Ingredients

  • 10 oat biscuits (150g), broken into small pieces
  • 225g milk chocolate
  • 85g butter
  • 85g golden syrup
  • 50g chopped roasted hazelnuts
  • 160g pack Drumstick Milk & Raspberry Drumstick Squashies – 125g cut into thirds and the remainder in quarters

Method

  1. Lightly grease and base line a 20cm x 20cm baking tin.
  2. Melt the butter, syrup and chocolate together in a large bowl  placed over a pan of hot but not boiling water.
  3. Remove the bowl from the pan.
  4. Place the biscuits, nuts and 125g of the Squashies into the melted  chocolate mix and combine together. Tip the mixture into the  prepared tin and level with the back of a spoon.
  5. Top with the remaining quartered Squashies. Refrigerate for 60 minutes
  6. Ease the rocky rad from the tin and remove the greaseproof  paper. Mark into portions and chill until serving.