White Chocolate Cranberry and Pistachio Rocky Road

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Busy, busy, busy in the lead up to Christmas? I know I have, with barely the time to bake it's time for a super quick idea!! This rocky road recipe is easily doubled... and if you need more make seperate batches. There is a splash of liqueur in it, but if making for the kids just leave it out. 

White Chocolate Cranberry and Pistachio Rocky Road with Grand Marnier 

makes 12 to 16 pieces

Ingredients

300g (10oz) white chocolate 

25g (0.90oz) unsalted butter

100g (3.5oz) pistachios

100g (3.5oz) dried cranberries 

50g (1.75oz) pink and white marshmallows cut in half with oiled scissors

1 tablespoon of Grand Marnier (optional) 

Method

Line a brownie or slice tin with plastic wrap or non stick baking paper. If using Grand Marnier, mix the Grand Marnier and dried cranberries in a small microwave safe bowl. Microwave on medium low 10 seconds at a time until cranberries begin to plump. Set aside.

In a mixing bowl melt chocolate and butter over a pan of simmering water until just melted. Be careful not to overheat. Stir in pistachios, marshmallows and cranberries. Pour into lined tin and smooth top with spatula. Chill for 2 hours in the fridge. Turn out and cut into squares. Package in cellophane treat bags.

Merry Christmas!!!

Back second week of the New Year, safe and happy festive season to everyone... and happy baking :)

Christmas Friands

                     Pistachio & Raspberry Christmas Friands

Friand
Small moist oval café cake popular in Australia and New Zealand.

Not related to the French friand which is puff pastry wrapped around sausage meat, what Australians would call a 'sausage roll'.

But rather they seem to originated from the French financier tea cake.

Made mainly of nut-meal, usually almond, though other nuts such as walnut, pistachio & macadamia can be used. Friands often have fruit or chocolate added to them. 

So popular in Australia that McDonalds sell them.McDonalds *Gluten free Chocolate & Gluten free Raspberry Friands

Pistachio & Raspberry Christmas Friands

Ingredients

1 cup (140g)  *lightly toasted unsalted pistachios (4.95oz)
I cup of raspberries 
6 egg whites
185g butter (6.5oz)
1 1/2 cups  (240g) sifted icing sugar (confectioners sugar 8.5oz) 
1/2 cup (75g) plain flour (all purpose 2.6oz)
I tsp of vanilla

Preheat oven to 180c (356F) Line 12 hole tin with paper cases. I used a friand tin, but you could use a muffin tin.

Method

Process cup of pistachios (less one tablespoon) in a food processor until finely ground. Cut the remaining pistachios into slivers.

Cook butter in a small saucepan until a golden brown colour (it should smell nutty). Set aside to cool.

Place egg whites in a medium bowl, whisk lightly until combined. Add cooled butter, icing sugar, flour, pistachios & vanilla, stir until combined. Stir in raspberries.

Divide mixture between papers in tray. Bake about *20-25 minutes. 

Stand in tray 5 minutes before turning out on to a cooling rack to cool.  

Dust with icing sugar to serve. 

Keep in sealed container up to three days.

Notes*
Lightly toast raw pistachios by stirring them in a dry pan over medium-low heat for a minute or two. 

The cakes should be moist; due to differing oven/tins/case sizes just check a few times towards the end of the baking period as to not overbake.

The small amount of flour in friands means they are an ideal "convert to gluten free" recipe, replace flour with gluten free flour of choice.