Chocolate Fridge Cake
Makes around 16 portions
Line an 8″ square tin with greaseproof paper
INGREDIENTS
180g margarine
3 tablespoons castor sugar
75g syrup
1½ tablespoons cocoa
375g biscuit crumbs (Digestive/Rich tea/Ginger)
Topping
150g chocolate (milk or plain)
60g chocolate white
METHOD
Melt margarine, sugar, syrup and cocoa together in a pan over a gentle heat
Add crushed biscuits and mix well
Pour mixture into tin, press down firmly and leave to cool
Cover top with melted milk chocolate and make pattern with melted white chocolate
Leave in fridge to set, then cut into squares.
Feather Biscuits
Makes 12-15
Line a baking tray
INGREDIENTS
70ml vegetable oil
1 egg
½ teaspoon vanilla extract
100g self raising flour
75g caster sugar
pinch salt
Bake 180-190 for 8-10 mins
Icing
4 tablespoons icing sugar – sieved
Lemon juice and/water
cherries/sprinkles for decoration
METHOD
Beat egg in a bowl with fork
Add in oil and vanilla extract
Add in sugar with fork
Stir in flour with pinch of salt and mix well
Drop spoonfulls onto lined tray well spaced apart
If desired, sprinkle tops with sugar, cherries and/or nuts.
Icing
3-4 tablespoons of sieved icing sugar
Mix together with enough water to make a thick paste
Ice accordingly.