Traditional Scottish Recipes Broken Biscuit Cake
Dive into the charm of Traditional Scottish Recipes Broken Biscuit Cake, a no-bake treat packed with nostalgia and rich chocolatey decadence. This recipe combines an irresistibly crunchy mix of broken biscuits—like digestives and shortbread—with a luscious blend of dark and milk chocolate, golden syrup, and butter for a perfectly sweet and slightly chewy texture. Optional add-ins like raisins or sultanas and chopped nuts elevate this classic Scottish dessert with bursts of flavor and crunch. Ready in just 20 minutes of hands-on prep and chilled to perfection, this easy-to-make cake serves as the ultimate indulgent pick-me-up or a crowd-pleasing addition to your teatime spread. Perfect for those seeking quick, homemade comfort with authentic Scottish roots.
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Recipe Information
Ingredients
- 300 grams Mixed broken biscuits (digestives, shortbread, etc.)
- 200 grams Dark chocolate
- 100 grams Milk chocolate
- 100 grams Unsalted butter
- 3 tablespoons Golden syrup
- 2 tablespoons Caster sugar
- 50 grams Raisins or sultanas (optional)
- 50 grams Chopped nuts (optional, e.g., hazelnuts or walnuts)
Instructions
1. Prepare a loaf tin (approximately 8x4 inches) by lining it with parchment paper, ensuring there is some overhang to easily lift the cake out later.
2. Place the broken biscuits in a large bowl. Use your hands to roughly crush the biscuits into bite-sized pieces. Avoid making them too fine; you want some texture.
3. If using, add the raisins or sultanas and chopped nuts to the bowl of biscuits and mix well.
4. In a medium saucepan, melt the butter, golden syrup, and caster sugar over low heat, stirring occasionally until smooth.
5. Break the dark and milk chocolate into small pieces and add them to the saucepan. Stir until completely melted and combined with the butter mixture. Remove from heat.
6. Pour the chocolate mixture over the bowl of biscuits and optional add-ins. Mix thoroughly, ensuring all the biscuit pieces are evenly coated in chocolate.
7. Spoon the mixture into the prepared loaf tin, pressing it down firmly with the back of a spoon to create an even, compact layer.
8. Cover the top of the tin with cling film or foil and refrigerate for at least 4 hours, or until the cake is firm and set.
9. Once set, lift the cake out of the tin using the parchment paper overhang. Place on a cutting board and cut into slices or squares to serve.
10. Store any leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts
Calories |
4614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.0 g | 356% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 497.2 g | 181% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 334.1 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 2733 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
