Stop! Don’t close the browser! You are not on the wrong blog 😉 For today I am putting aside craziness, French antics, creative writing and photography (sort of) to bring you a nommy nommy recipe that’s super easy to make!
So we’re clear, this isn’t *my* recipe, it’s from a book called: “The StMichael All Colour Freezer Cookery Book”
So anyhoo! You will need:
1 tablespoon sugar
1 tablespoon golden syrup
2 tablespoons cocoa powder
9oz digestive biscuits, crushed
1oz ground almonds
2 teaspoons coffee essence
So first you want to weigh your digestive biscuits, I find weighing them whole is easier!
I am aware it says 10 on the scales, that’s because I skipped the almonds (we didn’t have any), so I used a bit of extra biscuit instead.
Then you want to break them up and…
… whiz ’em up in your food processor!
Of course if you are lacking in that kind of technology you can always put the biscuits in a bag and bash them with a rolling pin, or a hammer I suppose, but in my experience, while being very therapeutic, this method leads to broken bags and crumbs everywhere! Just so you’re warned!
Then you want to stick your cocoa in and whiz it up some more.
NB: It shouldn’t look marbled like in the picture, but it looked so much prettier like that so I thought I’d post that one rather than the actual fully mixed one…
If you’re using almonds whack those in now too
Ok, so now you need to set the whizzy thing aside and grab a bowl and a wooden spoon (or a whisk if you’re hardcore).
Pop the butter and sugar in the bowl and cream it ’til it’s “pale and fluffy.”
NB: If you get the butter out an hour or so before you intend to cook it wont be like trying to make a brick wall pale and fluffy!
Now you want to put your syrup in a pan and warm it over a low heat.
If you don’t feel like fighting golden syrup off a spoon you can invest in one of the squeezy bottles and guestimate!
NB: It doesn’t need long, in fact by the time I got my camera to take a photo it was bubbling, hence no “in progress” photo…
Grab the pan off the heat and pour the, now less sticky, syrup into your biscuit/cocoa mix.
Give it a good mix about but don’t expect it to all stick together or anything.
Then let it cool before…
…adding your butter/sugar mixture to it and mixing some more.
Now is the best time to add your coffee essence.
If you’re short of coffee essence do as I do and make a black coffee and then splosh some of that into your mixture.
Give it another good mix.
Now you want to press the mixture into a greased tray. Apparently 8in. square will do you.
Make sure you really pack it down otherwise it will be all crumbly and not much use. If you want more truffly type things roll it into balls.
Pop the tray, covered in foil, into the freezer and let it solidify a bit. You can eat this from frozen too, but it’s best brought to room temperature before munching!
Melt some chocolate, whatever takes your fancy; dark, milk, white, in a bain marie (or a microwave!).
Then you can either drizzle it in a pseudo artistic manner over your creation, or just spread it all over! Whatever you prefer!
I went for the pseudo artistic idea…and here you can see why I didn’t take art!
And then…eat it!
Calorie content: a lot
Sugar content: a lot
Amount Livi cares about the above statements: not at all!
Apologies for the terrible formatting. If anyone knows how to stop WP going nuts please let me know!!!