My Recipe

Schools food heritage project 2018

Ryan Flaherty, Cahergal NS., Aged 12

How to make this recipe

  1. Lightly butter a 23cm/9” springform or loose bottomed cake tin
  2. Melt the butter and add the biscuits and nuts until butter is absorbed.
  3. While warm, spread mixture into the base, press down well and leave in fridge for an hour.
  4. Meanwhile grate the chocolate with coarse side of grater
  5. Fold in the cream and chocolate until the mixture is smooth and spread evenly over the biscuit base

Original handwritten recipe


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This page was added on 28/06/2018.

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