Kat brought in her Hummingbird Recipe book the other day and I was flipping thru it when I saw one of the easiest recipes ever- chocolate fridge cake bars. By the looks of it, I knew that it would definitely turn out yummy. I mean, you can never go wrong with chocolate. And I love digestive biscuits.
400g unsalted butter
200ml golden syrup
100g cocoa powder
800g digestives biscuits, broken into small chunks
200g raisins
a 33 x 23 x 5 cm baking tray lined with greaseproof paper
(I actually halved the recipe since I didn't want to make too much. 800g of digestive biscuits sounds a bit scary to me. And the guilty side of me opted for Digestive Lights.. hehe)
In 3 simple steps.
1) Put the butter, golden syrup and cocoa powder into a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
2) Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.
3) Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more. Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible. I cut them into squares the next morning when it has hardened.
Enjoy it with a cup of tea
My colleagues finished all of them when I brought in to work as a month-end treat :)
... alicia's beautiful sunflowers greeted us when we went over to her place for tea the other day. ahh how I miss Provence.
~~~~~
400g unsalted butter
200ml golden syrup
100g cocoa powder
800g digestives biscuits, broken into small chunks
200g raisins
a 33 x 23 x 5 cm baking tray lined with greaseproof paper
(I actually halved the recipe since I didn't want to make too much. 800g of digestive biscuits sounds a bit scary to me. And the guilty side of me opted for Digestive Lights.. hehe)In 3 simple steps.
1) Put the butter, golden syrup and cocoa powder into a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
2) Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.
3) Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more. Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible. I cut them into squares the next morning when it has hardened.
Enjoy it with a cup of tea
~~~~~
And to end this post...
... alicia's beautiful sunflowers greeted us when we went over to her place for tea the other day. ahh how I miss Provence.
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