A word of warning though, these are very moreish, so if you are watching your figure steer well clear! One mouthful is never enough!
TIP: Get your kids to crush the biscuits by placing them in a freezer bag and tying the top. Use a rolling pin for small crumbs, or crush by hand for more texture.
Chocolate Biscuit cake
- 50 g / 2 oz margarine or butter
- 50 g / .2 oz caster or ordinary white sugar
- 2 tbsp of golden syrup
- 1 tbsp cocoa
- 100g / 4oz crushed biscuits, digestives, Maria or Rich Tea are ideal.
Method
- Place all the ingredients except the crushed biscuits in a pan
- Gently heat until all the butter / margarine and sugar have dissolved.
- Add the crushed biscuits and mix well.
- Press into a 6” square or 7” round baking tin.
- Chill well and when set cut into small slices.
You can add chopped glace cherries, raisins , apricots or other dried fruit to vary the taste.
Ginger Crunch Pie
- 100g / 4oz crushed ginger biscuits
- 50g / 2oz melted butter or margarine
- 150 ml or ¼ pint of double or whipping cream
- 1 large ( 200g approx) 7 oz tin of condensed milk
- 6 tbsp lemon juice
- grated rind of a lemon, reserve a little for decoration
Method
- Melt the butter or margarine and mix with the crushed ginger biscuits
- Spread the base inot an 8” pie dish or baking tin and press down firmly. Chill in the fridge.
- Put all the remaining ingredients in a bowl and mix well using a food processor, blender or by hand.
- Pour over the base and refrigerate, preferably overnight.
- You can decorate the top with finely grated lemon rind or chocolate curls just before serving.
