20
20 mins + chill time
1 In a saucepan, melt the butter, sugar, syrup and cocoa. Once melted, add the crushed biscuits and raisins. Stir to combine.
2 Pour this mixture into the baking tray (20 x 30cm) and press down.
3 Break the dark and milk chocolate into pieces. Place in a glass bowl set over a pan of simmering water (without touching the water). Stir occasionally until melted. Pour the melted chocolate over the mixture in the tin.
4 Pop the tin into the fridge and leave for a minimum of 1 hour to set. Divide into small squares.
A timeless cake that has graced the afternoon tea table for many years and many years to come
This flapjack is crammed full of seeds and dried fruit for extra texture and flavour
A scone-like fruit cake cooked on a griddle and on your table in under 30 minutes!
The white chocolate equivalent of a brownie – light and fluffy with the added crunch of pecans
A super speedy recipe that gets eaten up as quickly as the time it takes for you to make them
