Food recipes
Chunky Chocolate Biscuit Cake
Chunky Chocolate Biscuit Cake Ingredients: butter, without salt syrup, maple, canadian milk, fluid, 1% fat, without added vitamin a and vitamin d martha white foods, martha white's buttermilk biscuit mix, dry raisins,...
Chunky Chocolate Biscuit Cake
Ingredients:
butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
martha white foods, martha white's buttermilk biscuit mix, dry
raisins, seeded
nuts, hazelnuts or filberts
Directions:
1.
Lightly butter a 2 lb loaf tin.
Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.
2.
Whiz the biscuits in a food processor to coarsely textured crumbs.
Alternatively, pop the biscuits into a plastic bag and use a rolling pin.
3.
Stir the crumbs into the melted chocolate mixture, raisins and hazelnuts.
Mix well, spoon the mixture into the prepared tin and press down lightly.
4.
Refrigerate until firm.
This will keep in the fridge for up to two weeks.
Ingredients:
butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
martha white foods, martha white's buttermilk biscuit mix, dry
raisins, seeded
nuts, hazelnuts or filberts
Directions:
1.
Lightly butter a 2 lb loaf tin.
Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.
2.
Whiz the biscuits in a food processor to coarsely textured crumbs.
Alternatively, pop the biscuits into a plastic bag and use a rolling pin.
3.
Stir the crumbs into the melted chocolate mixture, raisins and hazelnuts.
Mix well, spoon the mixture into the prepared tin and press down lightly.
4.
Refrigerate until firm.
This will keep in the fridge for up to two weeks.