Fudgy fruity biscuit cake
A fudgy, sweet treat perfect for Father’s Day but suitable for any occasion. This no-bake tray dessert is perfect for little bakers.
Ingredients
- 275g/10oz butter
- 150ml of golden Syrup
- 225g gluten free dark Chocolate
- 200g of gluten free digestive Biscuits, broken into small pieces
- 200g gluten free rich tea biscuits, broken into small pieces
- 120g of dried cranberries or sultanas (you can leave out if not your liking)
- 75g of gluten free marshmallows (mini one or cut the larger ones)
- 75g of gluten free fudge, in small pieces
Method
- Line a 12in x 7in roasting tray or casserole dish with baking parchment. Tip: Before placing down the parchment, brush a tiny amount of oil on the base and sides of the dish to stop the paper rising when spreading the mix.
- Get an adult to help with the next step: Place a heatproof bowl over a saucepan with hot water in bottom of saucepan. Make sure the water does not touch the bottom of the bowl. Melt the butter, golden syrup, and chocolate in the bowl over a low heat. Stir until all melted.
- Remove from the heat and allow to cool for 5 mins, Add the biscuits and fruit if you are using it. Stir well.
- Add the fudge and marshmallows and stir. Spoon it into to prepared tin/dish.
- To level it on top, run the back of a spoon under cold water and spread the mixture evenly. Press down well.
- Allow the mixture to go cold. Cover the tray with parchment paper and refrigerate.
- When you want to eat it, take from the fridge, and leave at room temperature for 1 hour. Get an adult to help cut it into 14 pieces.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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