3/4 cup 170 g (6 oz) butter
4 oz (100 g) digestive biscuits, crushed
1/2 cup (100 g) 4 oz brown sugar
1 1/2 cups (150 g) 5 oz self-raising flour
25 g (1 oz) cocoa powder
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) digestive biscuits, crushed
1/2 cup (100 g) 4 oz brown sugar
1 1/2 cups (150 g) 5 oz self-raising flour
25 g (1 oz) cocoa powder
2/3 cup (150 ml) 1/4 pt milk
method
1. Melt 50 g (2 oz) butter in a saucepan. Add the biscuit crumbs and mix together. Turn into a 20.5 cm (8 inch) sandwich tin or flan dish and chill.
2. Beat together the remaining butter and sugar until smooth. Add the flour and cocoa. Stir in the milk and spread the mixture over the crumb base.
3. Bake in the oven at 1 90°C (375f) mark 5 for 35-40 minutes. Allow to cool before serving. Serve plain with fresh or canned fruit and fresh cream or dredge with icing sugar and decorate with coffee-flavoured butter cream and hazelnuts.
2. Beat together the remaining butter and sugar until smooth. Add the flour and cocoa. Stir in the milk and spread the mixture over the crumb base.
3. Bake in the oven at 1 90°C (375f) mark 5 for 35-40 minutes. Allow to cool before serving. Serve plain with fresh or canned fruit and fresh cream or dredge with icing sugar and decorate with coffee-flavoured butter cream and hazelnuts.
serving amount
makes 12
rate this recipe
9.0
out of 10
5 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
