Words By:Laurie Medina
March 22, 2017
- 100g butter, roughly chopped
- 300g dark chocolate, broken into squares
- 3 tbsp golden syrup
- 140g rich tea biscuits, roughly crushed
- 12 pink marshmallows, quartered using scissors
- 2 x 55g of Maltesers (my favourite), Milky Way or Crunchie
- Melt the butter, chocolate and syrup in a large pan over a low heat, stirring frequently until smooth, then cool for about 15 mins.
- Stir the crushed biscuits and sweets into the pan until well mixed, pour into a 17cm/6 ½ inch square tin lined with non-stick baking paper and spread the mixture to roughly level it.
- Chill until hard and then take out of tin and remove paper. Cut into fingers. Store in an air-tight container.
- 110g unsalted butter
- 3 tbsp Golden Syrup
- 110g Light Soft Brown Cane Sugar
- 225g Mornflake organic oats
- 1 rounded tsp baking powder
- 1 large egg, beaten
- Pinch salt
- Tate & Lyle® Fairtrade Icing Sugar, to dust
- Ground cinnamon, to dust
- You will also need a 20cm (8”) shallow square silicone mould lightly greased.
- Combine the butter, Golden Syrup and the Light Soft Brown Sugar in a microwaveable bowl and microwave for 1-2 minutes until melted.
- Remove, stir and cool for 5 minutes then mix in the oats, baking powder, egg and salt.
- Tip into the silicone mould, level and press with a palette knife to smooth.
- Microwave on high for 4-5 minutes or until no liquid remains and the mixture has dried out.
- Remove, leave to cool for about 15 minutes and then mark into pieces.
- Cool completely in the mould then turn out and cut into squares with a sharp knife. Lightly dust with the sugar and cinnamon and serve.
Iced Easter Biscuits
- 150g butter
- 150g brown sugar
- 175g Condensed Milk
- 1 egg
- 175g plain flour
- 115g self raising flour
- 1 tsp mixed spice
- Zest of 1 lemon (optional)
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Line 2 baking sheets with parchment.
- Beat the butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours.
- Mix to a firm dough. Cover in clingfilm and refridgerate for 30 minutes.
- Roll the dough out on a floured surface to the thickness of a pound coin. Cut shapes out.
- Transfer the biscuit shapes to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack.
- Ice and decorate the biscuits.