Biscuit Fridge Cake

Tap an ingredient we stock to add it to your order.

A way to use up the odds and ends at the bottom of the biscuit tin. Kimberley, Mikado, digestives — whatever's there goes in.

Ingredients

• 14 oz mixed biscuits — Kimberley · Mikado
• 2 large bars milk chocolate — Cadbury
• ½ cup butter — Kerrygold
• 3 tbsp golden syrup
• Handful of raisins or mini marshmallows (optional)

Method

1. Line a square tin with parchment, leaving an overhang so you can lift it out later.
2. Put the biscuits in a bag and let the children crush them — leave some proper chunks, it shouldn't be dust.
3. Melt the chocolate, butter and syrup together in a bowl over simmering water. An adult should handle the hot bowl.
4. Stir the crushed biscuits into the melted chocolate along with the raisins or marshmallows.
5. Press firmly into the tin — really press, or it'll crumble when cut.
6. Chill 4 hours or overnight, then lift out and cut into squares.

Tip: Keep it in the fridge, not a cupboard. It softens quickly at room temperature.