Chocolate fudge biscuit

We always called this chocolate fudge biscuit when we were kids but these days it seems to be called chocolate refrigerator cake or tiffin. Either way it’s simple, yummy and very rich!

I used a 23cm cake tin and made it as follows;

Melt 165 g butter with 3 tbsp of golden syrup, 1 1/2 tbsp of sugar, 3 tbsp of cocoa powder. Add 340g of crushed digestive biscuits (rich tea’s are a good alternative) and 75 g of dried fruits (raisins, currants, sultanas, glacé cherries – whatever you have to hand).

Squish into the lined cake tin and press down until flattish. Melt 300g of chocolate and spread over the top. I got a bit adventurous at this point and used 100g each of dark, milk and white chocolate which I blobbed all over the biscuit and ran through with a skewer.

Place in the refrigerator over night (or as long as you can stand) then turn out, cut into squares and eat!

Afghan Biscuits

In a fit of domesticity I decided to make Afghan biscuits this week. Those of you not bought up with a New Zealand Mother or a copy of the Edmonds cookery book may not have had a chance to taste these delicious, crumbly little favourites but I assure you they are the best biscuit on the planet! The recipe is very simple; cream together 200g of butter and 75g of sugar, then add 175g of flour, 25g of cocoa powder and 50g of cornflakes.    Put spoonfuls on a greased baking tray and bake for 15 minutes at 180C.  Take out of the oven and cool, then ice with a glace icing made out of 200g of icing sugar a large tablespoon of cocoa powder and a little bit of hot water.   Top with a walnut.

You can tell they are good, there were originally a lot more of them!