Anywhoo... The last post I did was of my fav cookies: Custard Creams. I really do adore them. SO I made a second batch and added a whole of fun to it!
AND by a whole lot of fun I mean mini marshmallows, chocolate chips and jelly tots!
These mini marshies I used here were REAL jet puffed mini marshmallows that my sweet friend Carla had sent me because I couldn't find any here in SA. But just today, when I was shopping for some fruit (YES, I do try and eat healthy at times! I mean I LOVE banana bread!) I found some mini pink and white marshmallows at Woolies! Speaking of SA things - I have been overwhelmed at all the South African Foodie love Bits of Sunshine has been getting over the past few weeks! You guys have no idea how much that means to me! Thanks a million!
Word of warning: the marshmallows make the bottom of these cookies ultra sticky! Seriously! If you have a Silpat - use it! A Silpat makes baking anything sticky, BLISS.
And that is all there is to these little bites of yumminess!
Let me know if you have ever made a Rocky Road version of your fav cookie!
Rocky Road Custard Creams
Yield: about 40 cookies
Prep time: 15 min
Baking time: 15-20 min
Ingredients:
250g butter
1 cup icing sugar
1 teaspoon vanilla essence (or ½ teaspoon vanilla extract)
1 cup custard powder
2 ¼ cups all-purpose flour
3/4 cup chocolate chips
3/4 cup jelly tots
3/4 cup mini marshmallows
- combine butter, icing sugar, vanilla essence, custard powder and flour together and mix until a firm dough is reached
- add the chocolate chips, jelly tots and mini marshmallows and mix
- shape into balls and press flat with a fork or your hand
- space each cookie on a greased baking sheet (they don’t grow/rise much)
- bake at 180°C/350°F for about 15 - 20 minutes on the middle shelf
- keep an eye on them to make sure they don’t brown around the edges
- enjoy!