March 18, 2013 by dgarnett2013
Chocolate Biscuit Cake: DG
- 150 g butter
- 3 tblsp golden syrup
- 1 tbsp black treacle
- 200g dark chocolate (sometimes I use milk chocolate, when making it for the kids)
- 125g dried cherries
- 125g dried apricots – cut up into chunks
- 200g mixed dried sultanas or raisins (you can vary the ratios of the dried fruit according to taste or you can use nuts or seeds instead).
- 1 x 250g packet digestive biscuits.
- icing sugar for dusting.
Line a square 23 inch low sided baking tin with baking parchment.
Melt butter, golden syrup, black treacle and chocolate in bain marie.
Crush the digestive biscuits with a rolling pin.
Put all dried fruit in a bowl with the crushed biscuit.
Pour in melted butter mix and stir.
Pour into the tin. Smooth out and leave in the fridge for at least two hours. Dust with icing sugar and cut into squares.
Eaten at Rose’s tea party to celebrate her 3rd birthday.