Whenever we used to visit my in-laws, or they came to us, Mary, my mother-in-law, would always have made these delicious chocolate squares for us to have whilst catching-up over a cup of tea; it became a bit of a tradition! So, when we moved to India, I asked Mary if she wouldn’t mind sharing the recipe with me, so I could make them in our new home. One afternoon, a few of us decided to have a “bake-off”. We each had to make two dishes to be judged. The Domestic Prince loves these chocolate squares and so decided he would make them as one of his entries. We all settled down to sample the entries and to cast our vote on which entry was our favourite……and much to The Domestic Prince’s joy, his entry won!! There was stiff competition – beating off millionaires shortbread, jam and scones and a victoria sponge, to name but a few! Testament to how delicious the squares are! These chocolate squares are quick and easy to make, and are perfect for getting little ones involved.
Makes 48 1″ squares
- 285g of digestive biscuits
- 45g of cocoa powder
- 2tbp of golden syrup
- 55g of caster sugar
- 170g of unsalted butter
- 100g of sultanas or raisins (or 50g sultanas and 50g of chopped nuts)
- 150g of milk chocolate
- Crush the digestive biscuits. I tend to pop mine in a ziplock bag and give them a good bash with a rolling pin.
- Put the butter, cocoa powder, golden syrup and caster sugar in a saucepan and melt over a low heat. Give a stir, so everything is combined.
- Add the crushed biscuits and sultanas to the butter and cocoa mixture. Mix until all the crushed biscuits are coated.
- Tip the chocolatey biscuit mixture into a tin and press the mixture down with a palette knife. I use my 7″ loose-bottomed square tin.
- Melt the milk chocolate and when melted, pour over the biscuit mixture and pop into the fridge to firm-up.
- Cut into squares and enjoy with a cup of tea!
- Do not be tempted to use your food processor for crushing up the biscuits – it’s too powerful and will create biscuit dust instead of chunks of biscuits.
- I use Cadbury’s Dairy Milk for the topping, as that is my favourite milk chocolate. However, you can use any brand you fancy!
- Bangaloreans – don’t buy the local milk chocolate for the topping, as it has wax in it and won’t melt. Use Lindt’s milk chocolate, or the Galaxy chocolate from Hypercity melts well.
- If you want this to be slightly more “grown-up”, then substitute the milk chocolate for dark chocolate.
- If you like glace cherries, you can adjust the recipe to include these as well.