or what to do with leftover biscuits!

You know those biscuits that we made with Oli last week? I had leftover dough. I made more biscuits, in fact, too many biscuits. I didn’t know it but there is such a thing as too many biscuits, especially as I’m not exactly a biscuit fiend. Well I know for the future, don’t make so many and put the dough in the freezer for the next time you need to entertain a small child. Lesson learned but what to do with the leftover biscuits?

I took a basic chocolate fridge cake recipe and instead of digestive biscuits used a mixture of the cinnamon and chocolate biscuits. Problem solved. Fridge cake is really easy (I might try making this with Oli next time), I used a classic combination of cherries, raisins and marshmallows, but the recipe is infinitely adaptable, I think apricots or any dried fruit and or nuts would work.  The only hard and fast rules I have are that you need to use decent chocolate and you have to use butter. You’re not cooking any of the ingredients so the taste of the butter and the chocolate are going to be dominant. I don’t do margarine anyway (I used to drive my poor aunt nuts by not eating sandwiches because I could taste the margarine!) but if you do, please don’t use it for this!

What

250g/8oz biscuits

150g/5oz milk chocolate

150g/5oz dark chocolate

100g/3½oz unsalted butter

150g/5oz golden syrup 

100g/3½oz glace cherries

100g/3½oz marshmallows

75g/2½oz raisins

How

1) Line an 8in square pan with clingfilm.

2) Melt the butter, chocolates and golden syrup in a pan over a low heat.

3) Add all the other ingredients to a bowl and pour the melted chocolate mixture over them.

4) Mix together and press into the pan.

5) Cover and put in the fridge to set.

6) Once set (about 3 hours) remove from pan and cut into pieces.

7) Try not to eat them all at once. They keep in the fridge for about a week.