Friday, September 26, 2008
Shortbread cookies and raisins are hidden treasures in this 'more-ish' chocolate treat. Recipe makes 18 squares.
8 ounces (250 g) dark cooking chocolate
8 teaspoons golden syrup
2 1/2 ounces (75 g) unsalted butter
3 1/2 ounces (100 g) shortbread finger cookies or biscuits
3/4 cup seedless raisins, halved, or sultanas
1. Grease and line the base of a 10 x 8 inch (25 x 15 cm) slab tin.
2. Break the chocolate into pieces and put into a heatproof mixing bowl. Add the syrup and butter and set the bowl over a pan of barely simmering water. Don't let the bottom of the bowl touch the water. Stir until the chocolate melts. Remove from the pan.
3. Put the cookies in a clean plastic food storage bag and crush lightly with a rolling pin.
4. Stir the crushed cookies and raisins, or sultanas, into the chocolate mixture. Spoon the mixture into the prepared tin and spread level. Chill for 2-3 hours, or until set.
5. To serve, use a sharp knife dipped in hot water to cut the chilled chocolate 'slab' into 18 equal squares.
Tip: For the best texture, the shortbread cookie or biscuit pieces should be fairly large, so don't over-crush them.