Broken Biscuit Cakes Recipe

100 g/4 oz butter or margarine

30 ml/2 tbsp caster (superfine) sugar

15 ml/1 tbsp golden (light corn) syrup

30 ml/2 tbsp cocoa (unsweetened chocolate) powder
225 g/8 oz/2 cups broken biscuit (cookie) crumbs
50g/2 oz sultanas (golden raisins)

Method:

Melt the butter or margarine with the sugar and syrup without allowing the mixture to boil. Stir in the cocoa, biscuits and sultanas. Press into a greased 25 cm/10 in baking tin (pan), leave to cool, then chill until firm. Cut into squares.