No-Cook Chocolate Traybake

What it is about being crazy in love and the desire to eat myself comatose?

I’ve had the luxury of having my boyfriend to stay this week, which gives me perfect the excuse to cook (and eat) the most ridiculous amount of food. More specifically, it’s the perfect chance attempt eating my own weight in chocolate.

Left to my own devices, I swear I usually eat pretty healthy, but when lovely boyfriend is over, I just want to be cuddled up in my duvet eating horrible amounts of chocolate traybakes to the dulcet tones of Kevin McCloud (Grand Designs, great TV).

These super-simple, lazy-ass chocolate traybakes are perfect for when you couldn’t be bothered to make anything that takes effort, or, God forbid, requires your to get out of your PJs.

Guaranteed favourite.

No-Cook Choccy Traybake

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Ingredients:
Cocoa Powder 3Tbs
(Milk/Dark) Chocolate 300g
Rich Tea Biscuits 250g
Golden Syrup 3-4Tbs
Margarine 250g

Utensils:
Saucepan
Glass/Pyrex Bowl
Baking Tray 3-4cm Depth
Mixing Spoon

Method:

1. Crush Rich Tea biscuits finely.

2. Melt marg in a saucepan on low heat, and add cocoa power, crushed biscuits, syrup. Mixture together thoroughly

3. Pour this sticky biscuit base into a baking tray with 3-4cm depth, and press down gently to help it set solidly.

4. Rinse the saucepan (or use another) to bring a 4cm depth of water to a steady boil – place the glass bowl on-top.

5. Tip in chunks of chocolate to bowl and melt for topping. When melted spread over the biscuit base.

6. Put the tray into the fridge to cool for 15-20mins.

Now, boil that kettle and brew yourself a cuppa. It’s traybake time.

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Wishing you all chocolatey joy,

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You Cheap Treat: Scones

“…The only time I see you this happy, is when you’re eating.”

– Jakob (my China backpacking partner)

Jakob was slightly worried when he said this, but it is the truth: I am a food junkie. I unashamedly eat my emotions and my emotions are dangerously ruled by what I’m consuming…

Bad news is best handled with Chinese chicken soup [雞湯 – 香菇,紅棗,枸杞,姜] or Irish stew and wheaten bread, headaches are less painful with hot water, romantic stories are sweeter with sticky chocolate brownies and tea; work is done best when a Spanish pork and olive casserole is in the oven, and let’s face it, life in general just simply better when sticky white rice is involved.

As such, for all you hard workers out there, I leave you a simple and cheap pick me up for that well-deserved afternoon break.

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Light (Dairy Free) Scones

225g self raising flour
1 heaped teaspoon baking powder
50g margarine
135ml soya milk
2 heaped tbs caster sugar
50g raisins (optional)
pinch of salt

1. Heat oven to 200°C

2. Add margarine to flour, caster sugar, salt and baking powder; rub until breadcrumby.

3. Mix in soy milk, leaving some to brush the tops of scones (then raisins).

4. Roll clementine-sized balls of dough and on a floured surface, pat down to 2cm.

5. Brush tops with soy milk and put on tray to cook in oven for 10-15mins.

Et voilà! Serve with spread and jam while warm!

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