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Table of Contents

Rocky Road


  • 100g butter, roughly chopped
  • 300g dark chocolate, broken into squares
  • 3 tbsp golden syrup
  • 140g rich tea biscuits, roughly crushed
  • 12 pink marshmallows, quartered using scissors
  • 2 x 55g of Maltesers (my favourite), Milky Way or Crunchie


  1. Melt the butter, chocolate and syrup in a large pan over a low heat, stirring frequently until smooth, then cool for about 15 mins.
  2. Stir the crushed biscuits and sweets into the pan until well mixed, pour into a 17cm/6 ½ inch square tin lined with non-stick baking paper and spread the mixture to roughly level it.
  3. Chill until hard and then take out of tin and remove paper. Cut into fingers. Store in an air-tight container.

Microwave Flapjacks


  • 110g unsalted butter
  • 3 tbsp Golden Syrup
  • 110g Light Soft Brown Cane Sugar
  • 225g Mornflake organic oats
  • 1 rounded tsp baking powder
  • 1 large egg, beaten
  • Pinch salt
  • Tate & Lyle® Fairtrade Icing Sugar, to dust
  • Ground cinnamon, to dust
  • You will also need a 20cm (8”) shallow square silicone mould lightly greased.


  1. Combine the butter, Golden Syrup and the Light Soft Brown Sugar in a microwaveable bowl and microwave for 1-2 minutes until melted.
  2. Remove, stir and cool for 5 minutes then mix in the oats, baking powder, egg and salt.
  3. Tip into the silicone mould, level and press with a palette knife to smooth.
  4. Microwave on high for 4-5 minutes or until no liquid remains and the mixture has dried out.
  5. Remove, leave to cool for about 15 minutes and then mark into pieces.
  6. Cool completely in the mould then turn out and cut into squares with a sharp knife. Lightly dust with the sugar and cinnamon and serve.

Iced Easter Biscuits


  • 150g butter
  • 150g brown sugar
  • 175g Condensed Milk
  • 1 egg
  • 175g plain flour
  • 115g self raising flour
  • 1 tsp mixed spice
  • Zest of 1 lemon (optional)


  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Line 2 baking sheets with parchment.
  2. Beat the butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours.
  3. Mix to a firm dough. Cover in clingfilm and refridgerate for 30 minutes.
  4. Roll the dough out on a floured surface to the thickness of a pound coin. Cut shapes out.
  5. Transfer the biscuit shapes to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack.
  6. Ice and decorate the biscuits.
All credits to: Recipes courtesy of Carnation, Celebrity Bake Book and Lyle’s Golden Syrup.

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