Mrs. Jackson Cooks

Life through food

More street party food: mini egg biscuity cakey things

on May 3, 2011

I was looking for quick and simple ideas of things to make for the aforementioned street party, and I came across this. It’s so simple and so quick and everyone loved it at the street party. It’s called a tiffin, but to me tiffin is what you take to work or school for lunch in India and this is most definitely not that. Maybe go with mini egg chocolate squares?

If you want to look fancy and like you’ve spent hours in the kitchen and have everyone love you when really all you did wash bash a few biscuits and melt some butter, then this is perfect for that. And you can substitute the mini eggs for anything really – maltesers, mini creme eggs, mini kitkat bits, whatever….It should be small and there should be either a hard shell or a biscuity aspect to it so it just doesn’t disintigrate. Great for picnics really, or birthday parties or whatever.

I got this originally from The Goddess Kitchen Blog, I do love her baking. It always tastes good. You can find it here

Mini egg biscuit squares

Makes one square baking tin – or about 16-20 pieces

  • 170g unsalted butter
  • 4 tbsp golden syrup, or honey or just use sugar if you have neither
  • 2 tbsp cocoa
  • 240g digestive biscuits (graham crackers for the Americans), I used chocolate ones to make it extra chocolatey
  • 170g mini eggs, lightly crushed
  • 50g whole mini eggs
  1. If you can, use a spring bottom square cake tin and grease it lightly all over. If not, line a normal loaf tin with cling film.
  2. First melt the butter in a large sauce pan. Then add the cocoa powder and golden syrup and stir well to combine. Remove from the heat.
  3. Then bash your biscuits – use a food processor, or my preferred method – a bag and a rolling pin – helps if you’re a bit angry – you can bash it all out!
  4. And bash the mini eggs (I just bashed them in the bag they came in).
  5. Add both the biscuits and mini eggs (reserving the whole ones for the top) to the butter mixture. Mix well to combine fully.
  6. Turn into the cake tin and press down well. Then stick the whole mini eggs in all over the top and put in the fridge to cool and set.
  7. Remove from the fridge when hardened (about 2 hours or overnight).
  8. Using a knife heated with boiling water (use a normal knife, not a chopping knife) carefully slide it around the edges, and then holding the top, carefully shake it until the bottom comes away from the tin (or unclip the spring). The using the knife again (you may want to heat with more water), carefully slide under the bottom of the biscuity stuff until it comes away from the bottom of the tin. Cut into squares using a sharp knife (bread knife is good) and serve!
  9. Enjoy the chocolatey goodness and revel in how great it is for so little effort!

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