Peppermint Chocolate Biscuit Cake Recipe

Grease asmallbaking tray then line the base with some baking parchment.

Break the digestive biscuits into crumbs (easiest to do this in a plastic bag tied at end, then bash with rolling pin).

Put the butter and golden syrup in a heavy bottomed pan and melt together over a low heat. Add the broken biscuit crumbs to the butter syrup and mix well. Scoop into baking tray and press into the tray. Chill in fridge.

Break the milk chocolate into a bowl and gently melt them over a pan of simmering water. Remove the bowl from the pan carefully (it will be hot). Allow the melted chocolate to cool for 5 minutes, add the Steenbergs Organic Peppermint Extract and mix into the chocolate and then spread over biscuit base. Chill in fridge.

Turn out the biscuit cake, then cut into 2cm x 2cm squares.