Cold biscuit cake By Chef Zarnak

Cold biscuit cake By Chef Zarnak

Cold biscuit cake:

Ingredients
Butter 100g
Soft brown sugar 25g
Cocoa powder 3 tbsp
Golden syrup 4 tbsp
Digestive biscuits (Crushed) 225g
Milk chocolate 225 gm

Method

Mix all the ingredients well. Press into a 20cm square greased tin. Melt 225 gm chocolate, pour on top and smooth over mixture. Mark into squares and chill in fridge for an hour or so before cutting.

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