Small pan, scales, rolling pin, bowl, baking tray, plastic bag, wooden spoon, cling film
6oz (150g) Digestive Biscuits (or any other biscuit that takes your fancy!)
3oz (75g) Butter
1oz (25g) Brown Sugar
1-2oz (25-50g) Cocoa Powder (depending on how intense you want the chocolate flavour)
2 Tablespoons Golden Syrup (honey works equally well!)
2oz (50g) Raisins (sultanas, mixed fruit or whatever you can find)
2-3 heaped cups of Willpower
Place the biscuits in the plastic bag and smash with the rolling pin to create small lumps. Place in the mixing bowl.
Add the raisins and cocoa powder to the smashed biscuits and mix well.
Melt the sugar, butter and golden syrup in the pan over a small flame – do not let it boil!
Add the melted liquid mixture to the dry mixture.
Be warned – There will be an overpowering smell of chocolate – this is where the willpower comes into play!
Ensure that all of the ingredients are well mixed. It should be sticky and difficult to stir.
Line the baking tray with cling film and empty the contents of the mixing bowl into the tray.
Spread the mixture evenly and pat down with the back of the wooden spoon to compact it.
Place another layer of cling film on top of the mixture.
Leave to cool and harden in a refrigerator for at least two hours.
Again – will power is needed at this point of the proceedings!
When the mixture is hard to the touch, remove from the fridge and take off the top layer of cling film, turn the slab of chocolatey goodness onto a cutting board.
From here on in you’re on your own. I like to cut it into small bite-sized squares and keep them in a plastic container until they are all gone (approx. 1-2 hours)
When Things Go Wrong:
It is possible to get even this recipe a little bit wrong so I include the following trouble-shooting tips:
The mixture is too soggy: Place the baking tray in the middle of the dining table and give all of your guests a spoon. Attack!
The mixture is too hard: Go to the shed and get the hammer drill. Sterilise the drill-bit. On the lowest setting gently grind away and the edges until you can get it out of the baking tray. Fetch a hammer.
I have tried numerous variations of this recipe: leaving out the dried fruit and adding peppermint essence, adding grated orange peel (that worked really well), adding a drop of dark rum to the raisin recipe, replacing biscuits with chopped nuts, replacing biscuits with Rice Krispies. I particularly like using ginger nut biscuits and chopped dried stem ginger. I could go on but as long as the chocolate and binding ingredients (butter, sugar & syrup/honey) are included you can adapt this recipe to accommodate just about anyone! You don’t have to flatten it in a baking tray either. If you want to get a bit messy you can easily roll the mixture into small balls and, if you want, coat them with more cocoa powder. I see no reason why you couldn’t use a pastry cutter of whatever shape you choose and some tin foil to make Christmas tree decorations or personalised gifts.
I’m sure you will all have more ideas. Please feel free to use the comment box below if you would like to share them.