Theme 9: Crunchy
Cookbook Used: Home Bake
Author: Eric Lanlard
This book has been sitting on the shelf ever I bought it (probably a few months at least); so when I was in need of a crunchy recipe, that would be a dessert to take to my Grandma’s for afternoon tea, I finally arrived at this book.
So with all that chocolate, plus more chocolate, add some butter and golden syrup…. this ain’t no low fat slice! But it was Easter, so it was a special occasion to enjoy a morish slice. The digestive biscuits help to take some of the sweetness away, but also had a nice flavour of their own when combined with the chocolate.
100g unsalted butter, plus extra for greasing
200g milk chocolate, broken into pieces
3 tablespoons golden syrup
225g digestive biscuits, finely crushed
For the decoration:
50g white chocolate, melted
50g milk chocolate, melted
1. Grease a shallow 20cm square cake tin with extra butter, and line base and sides with baking paper. (I instead used one of those dispoable foil trays, as Nigella uses these when making fudge. Much easier to get your finish slice out of the tin).
2. In a medium pan, melt together the butter, milk chocolate adnd syrup, stirring together until smooth. Add the crushed biscuits and stir until well coated in the chocolate mix. Add the Maltesers and stir together quickly so that the chocolate covering on the outside of the Maltesers does not melt.
3. Tip into prepared tin, press into an even layer and chill until set.
4. Lift out of the tin, using the paper, (or just push out of the dispoable foil tray), and cut into small sqaures to serve.5. For a special occasion, before cutting, sprinkle with the chopped Maltesers, and drizzle with alternate lines of the melted white and melted milk chocolate.
Makes 20 small squares.
To see what everyone else got up to for the crunchy theme head to : http://community.jeroxie.com/groups/cookbook-challenge/forum/topic/theme-8-crunchy/