This is, hands down, the easiest sweet dish I’ve ever made (excluding scooping ice cream out of a tub etc).
1. Put 400g of chocolate (milk or dark) in a non-stick pan with a 397g of condensed milk (a normal sized can) and 25g of butter. Melt over a gentle heat, stirring occasionally, until the mixture is completely smooth.
2. Sift in 100g of icing sugar. My tip is to sift a little of the icing sugar at a time, then mix, then sift some more, then mix etc.
3. Once the mixture is completely smooth again pour out into a tin (I found something that was about an inch thick) lined with greaseproof paper, leave to cool then stick in the fridge for an hour or so. Once it’s set you can chop it up and tuck in.
1. Cream 100g of butter with 100g of sugar until the mixture is light and fluffy.
2. Mix in two eggs, one at a time, making sure the first egg is completely incorporated before you add the next.
3. Sift in 100g of flour and fold. Make sure to fold, not mix, as this will keep the mixture light. It may look like the flour won’t mix if you fold, but it will, don’t worry.
4. Separate mixture into cupcake cases. This recipe makes 12 regular sized cupcakes, but I used tiny cupcake cases around the width of a 50p piece, and made around 30 cupcakes.
5. Bake at 190C for 10 minutes (mini cupcakes) or 15 minutes (larger). Check they’re cooked by putting a toothpick in, if it comes out clean you’re fine, otherwise give it a few more minutes.
1. Put 100g butter, 175g soft brown sugar and 75g golden syrup in a non-stick pan and heat, stirring gently, until all the sugar is completely dissolved.
2. Take off the heat and mix in 1tsp of bicarbonate of soda.
3. In a separate bowl mix 350g of plain flour and 2tbsp of cocoa powder. Put half this mix in the sugar mixture, along with one lightly beaten egg, and stir in. Then add the rest of the flour and stir until a soft dough is made. Spread onto a foil-lined baking sheet and put in the fridge for a few hours, until it’s firm.
4. Roll out the dough (you may have to split it up) until it’s 4-5mm thick, then use a cookie cutter (whatever shape you want) to cut the dough.
5. Place on a baking sheet and cook at 190C for around 10 minutes if you want crunchy biscuits, and maybe 8-9minutes if you want them slightly softer.
6. Cool and eat.