Broken biscuit cakes

Broken biscuit cakes

You can keep these in the fridge for a week and in the freezer for three weeks.

By , 21 September 2015
Broken biscuit cakes
  • Ready in: 140 mins
  • Serves: 40
  • Price: 12p per serving
Nutritional Info
Each 30g serving contains
  • Fat 11
  • Sat Fat 6.1
  • Sugar 8.8
  • Salt 0.14
  • Cals 162
of your reference intake.
Typical energy values per 100g: 2260kJ/540kcal.
  • 200g Asda Dark Chocolate (60% cocoa solids)
  • 100g Asda Milk Chocolate
  • 3 tbsp golden syrup
  • 300g unsalted butter
  • 300g digestive biscuits
  • 75g glacé cherries, quartered
  • 50g sultanas
  • 100g flaked almonds, toasted
  • Break the chocolate into squares and put in a large bowl with the golden syrup and butter. Stand over a pan of simmering water, making sure the base of the bowl doesn't touch the water. Leave until the chocolate has melted, stirring occasionally.

  • Remove the bowl from the pan. Put the biscuits in a large, clean freezer bag and bash with a rolling pin until broken into small pieces. Add to the chocolate mixture with the cherries, sultanas and almonds. Stir until well mixed.

  • Line a shallow cake tin or roasting tin (about 16cm by 32cm) with cling film. Put the chocolate mixture in the tin and level the top.

  • Chill for at least 2 hours. Cut into squares, then store in the fridge or freezer until ready to gift wrap.