I’ve been making these cookies since I was a little girl. They were an absolute favourite of mine and my sister’s and Beth’s always loved them too. Now we have a new little fan!
Christmastime felt very odd without a kitchen. Food is my love language, there’s no two ways about it and December is my time to shine! Not being able to cook and bake for friends and family sucked. It really sucked. Until I remembered these little treats ?
I’ve never seen a child look more confused than Dorothy did when we showed her how to break up the biscuits. Her face was a picture! As if to say ‘why aren’t we just eating the biscuits?’ Then the conflict in her eyes as she had to put sweets on each one and not eat them! She brought each one to her face, smelt it and then slowly placed it onto the chocolate.
You Will Need
400g milk chocolate
220g digestive biscuits
Sweets for decoration
A baking tray lined with grease proof paper or foil
- Using a freezer bag and a rolling pin, break up the biscuits until they’re like bread crumbs
- Melt the chocolate carefully
- Combine the biscuit crumbs and chocolate
- Quickly while the mixture’s still soft, spread it into the baking tray. Push it into the corners and make sure that the top is nice and level
- Use a knife to score the top of the mixture
- Push a sweet into each square
- Allow to set in the fridge for a few hours
- Once the mixture is firm, slice all the way through and pop out onto a plate
These fridge biscuits have a weirdly sweet and salty flavour and I’m yet to meet a person who doesn’t love them!
Dorothy thinks they go particularly well with a ‘babychino’.
Love Rachel ❤️