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Resana Torta (Macedonian Rocky Road)


  • 125g butter
  • 250ml full cream milk
  • 900g/3 packets of Jaffa Cake Biscuits (I used Belmont Jaffa Cakes from Aldi)
  • 300g ground walnuts
  • 250g crushed Milk Arrowroot biscuits (or any other plain biscuit)


1. Grind the walnuts (or place in a few plastic bags and smash with a rolling pin)

2. Crush the Arrowroot biscuits, leaving whole chunks of biscuit

3. Slice the Jaffa Cakes into 4 peices

4. Melt the butter and heat with milk until warm but not boiling
5. Place all ingredients in a mixing bowl and pour the warm milk & butter over the top

6. Stir to combine. The chocolate from the Jaffa Cakes should have melted through the ingredients

7. Line a tray (I used a bread loaf tin) with cling wrap and leave some overhang

8. Pour in the mixture and cover the top with the overhang of cling wrap

9. Place in freezer to set

10. Keep in freezer and take out 5 minutes before you want to serve.

11. You can decorate with melted chocolate, but I already found the cake to be sweet enough


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