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About this recipe:
This recipe was a big hit during my childhood. My mum lost the recipe over the years but we found it again recently. Tastes just as good now as it did back then!
Makes: 24 squares
225g rich tea biscuits
100g margarine or butter
1 tablespoon cocoa powder (optional)
38g golden syrup
150g milk or dark chocolate
Extra time:2hr chilling ›
- Crush the rich tea biscuits using a plastic bag and a rolling pin or similar; put into a large bowl.
- Add the raisins to the biscuits in the bowl.
- Melt the margarine or butter with the golden syrup and cocoa (if using) in a pan or the microwave. Stir into the biscuit mixture.
- Put this mixture into a greased Swiss roll tin and flatten down smoothly using back of a spoon. Chill in the fridge for about an hour to harden slightly.
- Melt the milk or plain chocolate in the microwave or over a pan of hot water on the hob. Spread over the hardened biscuit. Chill in fridge until chocolate has set.
- Once cold and set, tip out of tin and cut into squares.
Recipe will make 24 small squares but you can vary the size depending on your preference.
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