Makes about 20 Preparation: 20 min Chilling: 3 hours
150 g butter, chopped
300 g dark chocolate, chopped
30 ml (2 T) golden syrup
15 ml (1 T) brandy (optional)
100 g plain digestive biscuits
180 ml (¾ c) toasted hazelnuts, roughly chopped
125 ml (½ c) raisins, finely chopped
125 ml (½ c) red glacé cherries, halved
1 Grease a 13x23 cm loaf tin. Line base and sides with baking paper, extending the paper 5 cm over both long sides.
2 Put the butter, chocolate, syrup and brandy (if using) in a heat-proof bowl over a pot of simmering water, making sure it doesn’t touch the water. Heat, stirring, until smooth and combined. Remove from the heat.
3 Break the biscuits into small pieces and put in a large bowl. Add the hazelnuts, raisins and cherries. Stir to combine. Stir in the chocolate mixture.
4 Spoon the mixture into the prepared tin, pressing down slightly. Cover the surface with baking paper. Cover the tin with clingfilm. Refrigerate for 3 hours or until set. Leave at room temperature for 10 minutes then slice into bars.
- Hope Malau