French Mikado Chocolate Biscuit Recipes

CHOCOLATE ANZAC BISCUITS

Steps:

• Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.
• Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined.
• Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.

CHOCOLATE BISCUIT CAKE

Steps:

• Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
• Beat the egg in a bowl.
• Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
• Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
• Add the sultanas and mix well.
• Add the cocoa and mix well.
• Add the egg and mix well.
• Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
• Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
• Press the mixture into the cake tin and leave to set in the fridge for about two hours!
• Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.