Chocolate Biscuit Cake
275g / 10oz Butter
150ml / 1/4 pt Golden Syrup
225g / 8oz Good Quality Chocolate
1/2 x 400g Packet of Digestive Biscuits (roughly crushed)
1/2 x 400g Packet of Rich Tea Biscuits (roughly crushed)
125g/4oz Shamrock Nuts (walnuts, brazils, almonds) optional
125g / 4oz Shamrock Fruit (sultanas, apricots, cherries) optional
1 Packet of Maltesers
- Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
- Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
- Add the biscuits, maltesers and fruit and nuts, if used. Stir well.
- Transfer to prepared tin. Level it on top and press down well to avoid “air gaps”. Allow to get cold and hard. Wrap completely in greaseproof paper and store in a fridge.
A delicious treat for after tea!