Chocolate Biscuit Cake
What you need:
- 275g/10 oz Butter
- 150ml/¼pt Golden Syrup
- 225g/8 oz Chocolate (good quality, at least 60% cocoa)
- ½ x 400g packet of Digestive Biscuits, roughly crushed
- ½ x 400g packet of Rich Tea Biscuits, roughly crushed
- 1 packet of Maltesers
- 125g/4 oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
- 125g/4 oz Shamrock Sultanas, Apricots and/or Cherries (optional)
How to:
- 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.
Note:
- A delicious treat for after tea!
Bake with the Best
What you need:
- 275g/10 oz Butter
- 150ml/¼pt Golden Syrup
- 225g/8 oz Chocolate (good quality, at least 60% cocoa)
- ½ x 400g packet of Digestive Biscuits, roughly crushed
- ½ x 400g packet of Rich Tea Biscuits, roughly crushed
- 1 packet of Maltesers
- 125g/4 oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
- 125g/4 oz Shamrock Sultanas, Apricots and/or Cherries (optional)
How to:
- 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.
Note:
- A delicious treat for after tea!
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