Butter 100g
Soft brown sugar 25g
Cocoa powder 3 tbsp
Golden syrup 4 tbsp
Digestive biscuits (Crushed) 225g
Milk chocolate 225 gm
Method:
Mix all the ingredients well.
Press into a 20cm square greased tin.
Melt 225 gm chocolate, pour on top and smooth over mixture.
Mark into squares and chill in fridge for an hour or so before cutting.
Cold Biscuit Cake by Zarnak Sidhwa
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