Courtesy of Angela Tilly from her mother’s recipe collection.
¼lb margerine (I used butter) 1 tablespoon sugar 1 tablespoon chocolate powder 3 tablespoons syrup (I used agave nectar as I didn’t have syrup) ½lb biscuits crushed to powder (I used digestive)
Melt margerine, sugar, chocolate powder and syrup in a saucepan over gentle heat. Do not boil. When completely dissolved, add biscuits crumbs.
Mix thoroughly. Put in a greased, lined (non-stick) tin. Leave to set in a cool place.
Coat with chocolate icing.
(The quantities are guesswork. I do not have a recipe)
200g bar of Belgian dark chocolate butter icing sugar
Melt the chocolate and butter in a bowl over a saucepan of boiling water. Gradually stir in the icing sugar and whisk until smooth and completely blended.