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RECIPE

Recipe: Chocolate and whisky biscuit bites

Lotus biscuits, chocolate and whisky make this simple fridge cake a deliciously grown up treat

articlemain
  • place PRE 20 minutes plus chilling/setting time
  • place COOK 0
  • place SERVES Makes: 16 - 20 squares
  • printicon

It may include plenty of children’s favourite Lotus biscuits and showers of colourful sprinkles, but make no mistake, this is a deliciously grown-up fridge cake. You will need a 22cm-square tin lined with baking paper or same size of disposable tin.


METHOD

  • Melt the chocolate in a bain-marie or in a microwave at medium heat in bursts of one minute or less, as the chocolate begins to melt (stirring with a spatula between) so as not to burn the chocolate.

  • Spread half of the chocolate on the baking paper on the base of the tin and refrigerate for 15 minutes to set.

  • Crush 300g of the biscuits into small pieces and mix with the melted butter and whisky.

  • Spread a thin layer of Biscoff spread over the chocolate in the tin.

  • Spoon the crushed biscuit mixture uniformly over the spread and push down with a spoon to compact it.

  • Scatter some of the sprinkles generously over the biscuits.

  • Arrange a layer of whole biscuits flat in a single layer over the crushed biscuit layer.

  • Spread the remaining melted chocolate over the biscuits and refrigerate for 15 minutes.

  • Top with a thin layer of Biscoff spread and decorate generously
    with sprinkles then refrigerate until ready to serve.

    Insta: fabienne_viner_luzzato

Ingredients

250g chocolate chips (I used dark)
125g butter, melted
400g caramelised biscuits (I used Lotus Biscoff)
70ml whisky
4 - 5 tbsp Biscoff spread (smooth)
Colourful sprinkles and other decorations

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