8oz Digestive Biscuits (Or any)
40z Butter
3 Tbsp Golden Syrup
2oz Cocoa Powder
4oz Mixed fruit including glace cherries
60z White Chocolate (Melted)
Spinkle of coconut
Chilling time: 30 minutes then 1 hour
Serving: 8" square tin cut into 9 good size pieces
1. Grease the tin
2. Crush the biscuits in a food processor or in a bag with a rolling pin
3. In a saucepan over a low heat melt the butter and golden syrup
4. Once melted, remove from the heat and sieve in the cocoa powder
5. Add the mixed fruit and stir in well
6. Add the crushed biscuits a bit at the time, mixing in well
7. Tip the mixture into the tin and press firmly down and smooth out
8. Place in the fridge / freezer and chill for 30 minutes
9. Once chilled, in a heat proof bowl place the white chocolate broken up and place over a pan of simmering water
10. Slowly melt the chocolate and stir so as to prevent it from burning
11. Pour the white chocolate mixture onto the chilled biscuit mix and spread out
12. Sprinkle with coconut
13. Chill again for at least a further hour
14. Remove and cut into 9 good size pieces and tuck in
N.B. Be aware, these will go as soon as they are finished because they are delightful!
N.B. You can use any kind of chocolate to melt on top, but I love white chocolate!
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