The new favourite among the SDCF team - Claire's no-bake spicy biscuit cake is a cinch to make and DELICIOUS to eat!
Will keep a few days in the fridge... if it lasts that long!
Ingredients:
1 egg
4oz butter
4oz caster sugar
7oz Rich Tea biscuits crushed
2oz chopped dates
2oz chopped walnuts
1 level tbs ground ginger
8oz icing sugar
1 bar of SDCF Original Chilli chocolate
1 level tbs good quality cocoa powder
1oz soft butter
SDCF Aleppo flakes
Recipe:
- Break an egg into a saucepan and add the butter and sugar and gently warm. Keep beating with a wooden spoon until the butter has melted. Heat gently to avoid scrambling the egg!
- Allow the mixture to cool slightly.
- Add the crushed Rich Tea biscuits, chopped dates, chopped walnuts and ground ginger. Give it a good mix.
- Spread over a lightly greased baking tray. Square is best but not essential. Press down gently. Ideally the base should be 2cm thick. If your baking tray is too big just push with a spoon to form a neat edge.
- Top with swirled chocolate icing. To make, melt the chocolate gently in a glass bowl over hot water. Serve the icing sugar in a bowl, add the soft butter, cocoa powder and melted chocolate. Add a tiny amount of boiling water and beat together. Add more water to get the consistency you want. It needs to be wet enough to be able to spread but not too wet so it doesn’t set. Add a swirl on top.
- Sprinkle the Aleppo flakes over the top to decorate and to add an extra kick of chilli. Be brave, Aleppo is not too hot!
- Let it cool then cut into squares.
Enjoy!