resistible Biscuit Cake Recipe
Ingredients:
– 300 g tea biscuits (such as digestives or graham crackers)
– 1 cup unsalted butter, melted
– 1 cup granulated sugar
– 1/2 cup cocoa powder
– 1 teaspoon vanilla extract
– 1/2 cup 2 cups chopped nuts (optional)
– 1/2 cup desiccated coconut (optional)
– Powdered sugar for dusting (optional)
resistible Biscuit Cake Recipe
Prepare:
1. Line a 23 x 23 cm square baking pan with baking paper Lay it down and leave the protruding part. The sides are easily removable. Set aside.
2. Place the tea biscuits in a large resealable bag and use a rolling pin or the back of a spoon to crush them into small pieces. Alternatively, you can grind it finely in a food processor.
3. In a mixing bowl, combine melted unsalted butter, granulated sugar, cocoa powder, and vanilla extract. Stir until smooth and well mixed.
4． Add the crushed cookies to the bowl of butter mixture, along with chopped nuts and shredded coconut (if using). Mix until everything is evenly coated.
5. Pour the mixture into the prepared baking dish and use the back of a spoon or your hands to press firmly into an even layer.
6． Place the cookie cake in the refrigerator for at least 2 hours or until set.
7. Once the sponge cake has set, remove it from the baking sheet using the overhang of the parchment paper and place it on a cutting board.
8. Using a sharp knife, cut the cake into squares or rectangles.
9. If desired, dust the tops of the cookie cake squares with powdered sugar before serving.
10. Enjoy this irresistible cookie cake.
Prep time: 15 minutes | Cooling time: 2 hours | Total time: 2 hours 15 minutes
Servings: 12 squares