RASPBERRY AND WHITE CHOCOLATE BISCUIT CAKE
MAKES 12 SQUARES INGREDIENTS ■ 220g butter ■ 550g white chocolate, chopped ■ 100g rich tea biscuits, roughly broken ■ 100g digestive biscuits, roughly broken ■ 100g Jammy Dodgers biscuits, roughly broken ■ 2 tablespoons freezedried raspberries (optional; reserve some for topping) ■ 4 tablespoons raspberry jam ■ a handful of fresh raspberries
METHOD
Line a 20 x 20cm baking tin with baking parchment. Melt the butter in a pot over a medium heat.
Put the chocolate pieces in a medium-sized bowl, and when the butter is fully melted and bubbling, pour it on top of the chocolate and stir. The hot butter should melt the chocolate and you will have a glossy chocolate sauce.
Add in your broken biscuits and freeze-dried raspberries, if using, and mix until fully combined.
Put this mix into the lined tin, pressing down firmly, swirl the raspberry jam over the top and sprinkle over some more freeze-dried raspberries and fresh raspberries, if using.
Pop it into the fridge for about two hours until fully set.
Remove from the tin, let it come to room temperature (for about an hour) and then cut into squares. Store in an airtight container for up to five days.