Ma Baker’s Recipes

Rocky Road

Ingredients

  • 300g milk chocolate (or half milk, half dark chocolate)

  • 100g butter

  • 150g plain sweet biscuits (such as Malt Biscuits or Superwines), roughly broken

  • 150g Ma Baker Marshmallows

  • ½ cup roasted peanuts or almonds (optional)

  • ½ cup dried cranberries or raisins (optional)

  • Desiccated coconut, for coating (optional)

Method

  1. Line a 20cm square tin or loaf tin with baking paper.

  2. Break the biscuits into chunky pieces and place in a large bowl. Add the Ma Baker Marshmallows and any nuts or dried fruit.

  3. In a saucepan over low heat, melt the chocolate and butter together, stirring until smooth.

  4. Pour the melted chocolate mixture over the biscuit and marshmallow mixture. Stir gently until everything is evenly coated.

  5. Transfer to the prepared tin and press down lightly with the back of a spoon.

  6. Refrigerate for 2–3 hours, or until firm.

  7. Remove from the tin and cut into squares. If desired, roll the edges in desiccated coconut before serving.

Makes

Approximately 16–20 pieces.

Storage

Keep in an airtight container in the fridge for up to one week.

Rice Krispie Slice

Makes

Approximately 16 squares.

Storage

Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.

Ingredients

  • 4 cups Rice Bubbles (Rice Krispies)

  • 150g Ma Baker Marshmallows

  • 50g butter

  • 1–2 tbsp golden syrup (optional, for extra chewiness and flavour)

  • 1 tsp vanilla extract (optional)

  • Pinch of salt

  • Sprinkles or hundreds & thousands (optional topping)

Method

  1. Line a slice tin (about 20cm x 20cm) with baking paper.

  2. In a large saucepan over low heat, melt the butter and marshmallows together, stirring continuously until smooth and gooey.

  3. Add golden syrup, vanilla, and a pinch of salt. Stir until fully combined.

  4. Remove from heat and quickly pour in the Rice Bubbles. Mix well so everything is coated evenly.

  5. Press mixture firmly into the prepared tin (lightly greasing your spoon or hands helps).

  6. If using, sprinkle hundreds & thousands over the top and gently press them in.

  7. Refrigerate for 1–2 hours or until set, then slice into squares.

Ingredients

  • 125g butter (softened)

  • 1 tbsp Ma Baker Blueberry matcha

  • 1 cup sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1½ cups plain flour

  • ½ tsp baking soda

  • Pinch of salt

  • ¾ cup white chocolate chunks

Method Overview

  1. Cream the butter and sugar together until light and fluffy.

  2. Mix in the egg, vanilla, and Ma Baker Blueberry Matcha until the mixture is smooth and beautifully blended.

  3. Fold in the dry ingredients and mix until a soft dough forms.

  4. Stir through the white chocolate chunks until evenly distributed.

  5. Roll the dough into balls and place on a lined baking tray.

  6. Bake until lightly golden at the edges and soft in the centre.

White Choc

Matcha Cookies

Makes

Approximately 20 cookies.

Storage

Store in an airtight container in a cool, dry place (away from sunlight). Best eaten within 3–4 days for softness and freshness