Good Day Chocolate Biscuit Cake

Powdered sugar vermicelli cream squash biscuits water dark chocolate and 1 more BISCUIT CAKE Kushis Kitchen raisins cranberries instant coffee powder dark chocolate chips and 5. Stir occasionally then remove from heat once completely smooth.

A British Hobnob Just The Thing For A Cup Of Tea Recipe British Biscuit Recipes Recipes British Desserts

Leave to cool about 10 minutes.

Good day chocolate biscuit cake. Add baking soda to it and mix Slowly add milk to it Mix to form smooth batter. Method Use cling film to line a 20cm 8in shallow square-shaped tin. Roughly break the biscuits and take in a mixer.

Buy products from suppliers around the world and increase your sales. Great care has been taken to ensure the perfect balance of dark and milk chocolate chips in the cookie and also to ensure that the chips remain in a soft condition even after baking. ½ x 400g packet of Rich Tea biscuits roughly crushed 1 packet of Maltesers Line a 900g loaf tin with a double layer of greaseproof paper.

Ingredients 400 g rich tea biscuits 225 g butter such as Kerrygold 85 g caster sugar 2 eggs 1 tbsp cocoa powder 1 tbsp drinking chocolate 100 g milk chocolate. Take the biscuit powder in the bowl. Break biscuits into medium and small pieces into a large bowl.

Leave extra cling film hanging over the sides. Grind to fine powder. Combine the butter with both of the chocolates and condense milk in a medium sized heat proof bowl set over a saucepan of barely simmering water and leave to melt.

Add some water to a saucepan and place over a medium-high heat until the water begins to simmer. Chocolate Biscuit Cake is a classic European dessert made with sweet cookies biscuits like Maria cookies or graham crackers as a base of the recipe sometimes dried or candied fruit. Put them in a plastic bag first so they dont go everywhere Melt chocolate butter and golden syrup in a.

Bash the biscuits into pieces using a rolling pin. Good Day Chunkies as the name suggests is a Chunky cookiewhich really ups the ante on Chocolate indulgence.

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