The making of these bars involved a thirty minute walk to Waitrose, fourteen minutes perusing the aisles, ninety seconds of which was spent indecisively selecting the chocolate for the recipe and forty seconds chatting happily with the cashier as to what I was planning to bake. On return home, ten seconds was spent arguing with clingfilm as I attempted to line a loaf tin. One minute involved violently bashing digestive biscuits into smithereens in a plastic food bag, the clingfilm episode still fresh in my mind. Chocolate, syrup and butter was melted for three minutes into a lovely, sweet, rich gloop. The battered biscuits and a couple of bags of soured cherries were stirred for thirty seconds into the gloop before being spooned into the loaf tin. My husband and I then spent an increasingly impatient three hours waiting for the bars to set in the fridge before devouring with gusto.
If you very roughly multiple this process by approximately three hundred recipes over three years, that's how much I've been baking. And eating.
Thank you, as always, for reading.
Cherry Chocolate Biscuit Bars
250g Digestive biscuits
200g dark chocolate
150g unsalted butter
2 tbsp golden syrup
150g soured cherries
1. Line a 2lb loaf tin with cling film.
2. Place the biscuits in a food bag and bang the biscuits to crush them into gravel sized pieces with a rolling pin.
3. Melt the chocolate, butter and syrup in a small glass bowl suspended over a pan of gently simmering water
4. Stir in the biscuits and all the dried fruit
5. Spoon the mixture into the tin. Pop in the fridge for a few hours to chill and slice into 1 inch bars
- Any dried fruit will work perfectly in this classic recipe: currents, sultanas, raisins, mixed peel
- You can substitute the digestives for rich tea biscuits
- To cut the chilled bars, run a sharp knife under a hot tap for a few moments, dry off, then slice into bars
- Coming up over the next few weeks, into year four of What Kate Baked, there will be a twist on tradition with Hot Cross Buns, a rhubarb rice pud and an experiment with a couple of mangos.