General Chat

I used to buy big boxes of broken biscuits when my children were young.
Factory cheapies.
I also bought factory misshape Chocolates and sweets for Christmas. I had a friend whose sister worked at Rowntrees.
If I needed bacon, I bought 'misshapes'...
I have bought packets of reject Crisps in boxes....

Oh the good old days..... when we were poor.
And... we are SO RICH NOW! ;-0)

Deanna XX

PS..Then while in the sixth form, Tony worked at a cake factory.... beautiful Gateaus .... We never ever bought one!
The price of the rejects were so prohibitive, let alone the perfect cakes.X

I have made Apple Crumble with crunched up biscuits instead of rubbing fat into flour before now, to use up broken biscuits.

Made some.Next time I will put in a lot less sugar.
It is very crumbly,think I might top it with some very bitter chocolate rather than the butter icing.

Sharron,LOL, I became an adventuresome cook, in some kind of retaliation to the diet we had in Cardiff in the war years and after. When I was living in Canada and completely overwhelmed by the variety available, I determined that MY children would grow up learning to eat a wide variety of foods of many different ethnicities. Now I'm working on my grandkids LOL. Some people think I should have been born somewhere other than Wales for my love of things like curry!!
Hope you enjoy the recipe. Perhaps you could also use broken bikkies in trifle instead of cake (duly pre-soaked of course).
Mary

That looks like the one Mary.I might have known you would come up with the goods.

Bookmarking as I love the recipes especially the Baileys one, might get eldest to make them for me to try and tempt my appetite.

I remember selling broken biscuits when I had a Saturday job in Woolworths.

I have one that's not overly sweet, and simple to make.
Biscuit Brownies.
Melt together in saucepan:
1/2 cup butter
8 tbsp (1/2 cup) white sugar.
4 tbsp (1/4 cup) cocoa.
2 beaten eggs.
Cook until thickened, stirring constantly, then add:
about 30 broken biscuits,
2 tsp. vanilla essence.
1 cup chopped nuts if desired.
Pack firmly into lightly greased 9" square baking dish.
Cool.
Ice with white butter icing when cool.
Cut into squares or bars,and enjoy.

All that golden syrup and chocolate is putting me off so far.Dislike golden syrup with a passion and don't want much chocolate involved.Not picky in any way at all.

I remember going to the shop and asking to buy a bag of broken biscuits, that was when biscuits came in large tins and the shops would sell them loose. Now I am showing my age.

Slinking off in horror!

Gail

Hi Sharron, are you thinking of those refrigerator bars where you mix cake or biscuit crumbs with chopped up mars bar or such and cherries and dried fruit and put them in a tray to set?

I am sure there would be a recipe if you google, let me look for you.

x

Here you are;


No-cook cakes – or Refrigerator Cakes – are easy and simple for adults and kids to make. They’re wickedly indulgent and full of energy, so they’re useful packed lunch and picnic treats. Try our step-by-step recipe and learn to adapt the recipe for your own family.



Classic Refrigerator Cake – And Some Variations
Refrigerator cake is a famous favourite of school fetes and family occasions. It doesn’t really resemble a cake – this stir-and-set concoction is more like a chewy, homemade chocolate bar. Rocky Road is the American term for the same cake, and the classic recipe for Rocky Road is given below.



Makes Enough To Fill A 30x20cm Tin. You Need:
4tbsp golden syrup
200g plain chocolate
150g milk chocolate
150g unsalted butter
175g plain, oat biscuits, crushed
150g raisins
150g sultanas

Line your tray with clingfilm and put it aside. Weigh out the biscuits and put them into a large plastic sandwich bag. Seal it and use a rolling pin to crush the biscuits. (This step can also be done in a food processor.) Weigh out the raisins and sultanas and put them aside ready.


Melt the chocolate, syrup and butter in a pan over a low heat. (To save sticky spills, warm a metal spoon on the hob before using it to measure out the golden syrup – the syrup will plop cleanly off the warm spoon.) When the mixture is smooth and molten, tip in the biscuits and stir quickly.


Continuing to work quickly, tip in the sultanas and raisins and stir thoroughly. As soon as everything is evenly mixed, tip it into the prepared pan and smooth it out with a spatula. Now leave the tray in the fridge to cool: once set, cut it into squares and enjoy!



Variation – Rocky Road
The wonderful thing about Refrigerator Cake is that you can adapt it to your family’s likes and dislikes. Rocky Road is an American version of the cake, typically including marshmallows and nuts. To make it, swap the digestives in the recipe for 175g Rich Tea biscuits and replace the fruit with 150g chopped marshmallows and 150g chopped brazil nuts. Don’t be afraid to tinker with the nuts and fruit: ditch the brazils in favour of pecans or chopped almonds, add some glace cherries, leave out the marshmallows – whatever you like. Just keep the basic template of butter, chocolate, biscuit and syrup, and you can play around with the pieces in your own way.



Variation – White Chocolate And Cranberry
You can also make a white chocolate version studded with dried cranberries (or gojii berries, if your health store carries them). Replace the chocolates with 350g white chocolate. Replace the sultanas and raisins with 200g dried cranberries plus 100g chopped pecan nuts. If you like, you could also drizzle the finished cake with melted dark chocolate – for a stylish finish.



Variation – Baileys Refrigerator Cake
For a grown-up version of Fridge Cake, add some Baileys and extra nuts to the mixture. Use white chocolate in place of the milk and dark chocolates in the recipe. Reduce the golden syrup to 2tbsp and add an extra 150ml Baileys Irish Cream to the pan after melting the butter and chocolate. Replace the sultanas and raisins with 300g chopped pecans and brazils or other nuts of your choice.



Darn and double darn, now my mouth is watering and I have no biscuit crumbs or any of the other ingredients :>(((

Lizxx

And are you going to tell me what to do with them?

Poor Sharron.

Here you go I donate some Maltesers :-)

Why are you all tantalizing me in such a cruel manner?
Telling me you have these lovely recipes when all I have is half a tin of bits of biscuit.

I have two recipes with biscuit crumbs and chocolate. The first is Chocolate Mint Slices which has a layer of biscuit crumbs, layer of pepermint icing and then a chocolate topping.

The second one is called Iced Nut Squares and is not cooked apart from heating the ingredients to combine them then pressing the mixture into a tin and icing when cool.

I also have the ultimate recipe for using up biscuit crumbs. Rum Balls.

How d'ya do it then?

i make something called a maltesa traybake similar to the choc triffin, good for using up the broken biscuits. yummy when you cover it in white chocolate.
florence

That could well be one,thank you.

I would Google but I don't know what it is called.

How about chocolate Tiffin?

8oz Rich Tea biscuits
4oz buttter
2 tbls golden syrup
2tbls sugar
4tsp cocoa
Handful of raisin

Cooking chocolate

Lightly grease a swiss roll tin.

Melt butter, sugar, syrup and cocoa in a pan.
Add the raisins
Crush the biscuits finely and add to the ingredients in the pan.

Put into the tin and press down.

Melt the chocholate (amount according to taste!) and pour over the mixture. Refrigerate for about an hour.

Enjoy.

google for a recipe. I have found some nice recipes that way