For a printable version of this recipe, click here.

Ingredients

• One packet of rich tea biscuits

• 6 oz of butter

• 3 tablespoons golden syrup

• 2 oz cocoa powder

• 3 oz glace cherries

• 4 oz raisins

• 6 oz dark chocolate (optional)

Method

1. Crush all the rich tea biscuits into fine crumbs. Sieve cocoa powder, quarter cherries. Melt the butter and syrup together. Stir in the cocoa powder, raisins, cherries, and biscuit crumbs. Mix until well coated in the butter and syrup. Press mixture into a lined 9-inch square tin. Place in fridge to set. Turn out and cut into 16 squares.

2. Optional: coat with melted chocolate and allowed to cool before cutting up

Notes

• Substitute: Graham crackers are a suitable alternative to rich tea biscuits (cookies)

Recipe is from member Felicity Arnold,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho.