Tablet Biscuit Traybake
I’m going to tell you something shocking, MrG on the whole doesn’t like bake club.
Every week I take to my books and Internet looking for inspiration and ideas on what I want to share with you and I like to think I come up with some pretty tempting bakes.
And with each new bake MrG ends up moaning that I never make anything he wants to eat. I like to bake things I want to try which is mostly cookies and brownies, neither of which he likes – I know! I know! He’s so odd!
He likes things like truffles, sponges and chocolate tray bakes which i’m not massively interested in.
So this week I took pity on him and decided to share with you guys over of his favourite childhood recipes that his mum used to make for him.
It’s called Tablet Biscuit, it’s one of my favourite tray bakes and is pretty DE-liciois
It’s really hard to explain what it actually is but let me try – It’s a simple traybake, the bottom is a think digestive base that had a fudgey tablet like consistency which is covered with a thick layer of chocolate.
It’s a real comfort food treat which is quick and easy to make.
Once you give this a bash it’s sure to become a firm favourite.
225g Unsalted Butter
225g Caster Sugar
2 Tbsp Golden Syrup
400g Tin of Condensed Milk
500g Digestive Biscuits, Crushed to a fine crumb
300g Milk Chocolate
Line a 13×9 inch baking tray with greaseproof paper and set to one side.
Crush your digestives into a fine crumb texture in advance of starting the recipe, I usually just do this with a rolling pin and a sandwich bag.
Into a large heavy pot combine the butter, sugar, syrup and condensed milk. Set this over a medium heat flame and bring the mixture to a light boil for 3-4 minutes. It’s really important that you continually stir the mixture to avoid it burning. Do not take your eyes off the mixture because it can burn really quickly.
You will know the mixture is ready when little brown flakes start to appear in the mixture. When this happens immediately remove from the heat, add the crushed digestives and combine well together.
Tip the mix into the pre-prepared baking tin and set in the fridge for at least a couple of hours to set, although I like to leave it overnight.
When ready melt the chocolate in a glass bowl over a simmering pan of water. Once melted spread an even layer of chocolate over the base, and put back in the fridge for a few hours to set before cutting and enjoying.