Broken biscuit cakes
- 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.