Recipe of the weekend: Chocolate Crunch, courtesy of Ma Buzzard!
1/2 lb Rich Tea Biscuits - crushed into chunks
Mix the following in a saucepan and melt over a low heat:
1/4 Ib Marg
1 1/2 tbsp Golden Syrup
1 dsp sugar
3 dsp chocolate powder (preferably Green and Blacks!)
3 tbsp coffee granules
Throw in a handful of raisons. Add the crushed Rich Tea biscuits, stir and spread into square baking tin approx 8" by 8". Finally Melt one bar of Green and Blacks dark chocolate and pour over the biscuit mixture to top, cool in the fridge for 20 mins.
Serve with a generous cup of tea in the sunshine!
2 comments:
jez.... did you get the raspberry and peach distructions( misspelt on purpose by the way!)?
Alison
Takes a little longer than choc oclocks but worth the effort!
Peach and Raspberry Slice
185g plain (all purpose flour)
1 ½ tsp baking powder, plus an extra ½ tsp extra
125g) butter, chilled and diced
115g soft brown sugar
115g caster (superfine) sugar
3 ripe peaches, peeled and sliced into wedges
(or 1 can sliced peaches It’s easier and tastes the same!)
90g raspberries - fresh or frozen
2 tsp natural vanilla extract
1 egg, lightly beaten
185ml (6fl oz) milk
Preheat the oven to 180C (350F/Gas 4). Grease and line the base of a 20×30cm (8×12in) baking tray(I use a tray that measures 7” by 10 ½” and find it works better). Sift the flour and baking powder into a large bowl and then rub in the butter with your fingertips. Stir in both the sugars. Press half the mixture over the base of the tin. Lay the peaches over the top and sprinkle with raspberries.
Add the vanilla extract, extra baking powder, egg and milk to the rest of the base mixture and stir well - don’t worry too much about lumps. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool in the tray and then cut into squares to serve.
Enjoy!
This sounds too complex even for me.. Perhaps some should be sent down from deepest Gloucestershire for us!
Post a Comment