“Nutty Slack” Vintage Chocolate Biscuit Cake – this recipe is my slightly adapted version from The Farmhouse Kitchen Baking Book.
A Fabulous “No Bake” Tiffin Style Chocolate Biscuit Slice
Today I’m sharing another old favourite, “Nutty Slack” Vintage Chocolate Biscuit Cake – this recipe is my slightly adapted version from The Farmhouse Kitchen Baking Book.
First published in 1988 (nearly 40 years ago), it’s a fabulous hard-back volume filled with great old-fashioned cakes, bakes, bread, scones with icing and toppings recipes too.
So, what is Nutty Slack? I am of an age to know what it is! It’s a term used in the UK to describe a type of coal that is small and compressed into irregularly shaped pieces.
The recipe for Nutty Slack Vintage Chocolate Biscuit Cake probably takes its curious name from the appearance, as well as the fact that you use broken pieces of biscuits in it.
It’s basically a Tiffin “No Bake” sweet treat – not to be confused with the South East Asian English word for Tiffin, which is a small snack taken in the afternoon in British India.
I’ve stuck pretty much to the original recipe, but I did find after making it the first time, that more chocolate was needed for the topping, as well as not as many biscuits too.
I also added some fudge chunks to the topping, as I had an open packet in the pantry, which adds to the taste, as well as the Nutty Slack appearance!
I used Malted Milk biscuits, with good quality cooking chocolate, walnuts, cocoa, golden syrup, butter in place of margarine and caster sugar.
The only hard thing about this recipe is waiting for it to cool and set, before slicing into squares and eating them, ideally with a pot of tea.
Once made, keep these in an airtight tin somewhere cool, or even in the fridge, but take them out 5 to 10 minutes before you want to serve them.
I hope you enjoy these little Nutty Slack chocolate treats if you make them – do let me know in the comments below, Karen
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“Nutty Slack” Vintage Chocolate Biscuit Cake Recipe
“Nutty Slack” Vintage Chocolate Biscuit Cake
Yield:
16 slices
Prep Time:
15 minutes
Today I’m sharing another old favourite, “Nutty Slack” Vintage Chocolate Biscuit Cake – this recipe is my slightly adapted version from The Farmhouse Kitchen Baking Book.
First published in 1988 (nearly 40 years ago), it’s a fabulous hard-back volume filled with great old-fashioned cakes, bakes, bread, scones with icing and toppings recipes too.
So, what is Nutty Slack? I am of an age to know what it is! It’s a term used in the UK to describe a type of coal that is small and compressed into irregularly shaped pieces.
The recipe for Nutty Slack Vintage Chocolate Biscuit Cake probably takes its curious name from the appearance, as well as the fact that you use broken pieces of biscuits in it.
It’s basically a Tiffin “No Bake” sweet treat – not to be confused with the South East Asian English word for Tiffin, which is a small snack taken in the afternoon in British India.
I’ve stuck pretty much to the original recipe, but I did find after making it the first time, that more chocolate was needed for the topping, as well as not as many biscuits too.
I also added some fudge chunks to the topping, as I had an open packet in the pantry, which adds to the taste, as well as the Nutty Slack appearance!
I used Malted Milk biscuits, with good quality cooking chocolate, walnuts, cocoa, golden syrup, butter in place of margarine and caster sugar.
The only hard thing about this recipe is waiting for it to cool and set, before slicing into squares and eating them, ideally with a pot of tea.
Once made, keep these in an airtight tin somewhere cool, or even in the fridge, but take them out 5 to 10 minutes before you want to serve them.
I hope you enjoy these little Nutty Slack chocolate treats if you make them – do let me know in the comments below, Karen
Ingredients
- 75g (3ozs) butter
- 2 tablespoons golden syrup
- 1 tablespoon cocoa powder
- 200g (7ozs) broken biscuits, such as Marie, Digestive, Rich Rea or Malted Milk
- 40g (1 1/2 ozs) walnuts, chopped
- 150g (6ozs) plain or milk chocolate, broken into small pieces
- 75g (3ozs) fudge chunks (optional)
Instructions
- Generously grease or line a baking tin, measuring 28cm x 18cm (11″ x 7″)
- Put the butter, syrup, cocoa powder and the sugar into a roomy, heavy-based saucepan and melt gently.
- Meanwhile, crush the biscuits by placing them in a strong plastic bag with a rolling pin – you want chunky pieces, and not dust.
- Take the pan off the heat and stir in the broken biscuits and the nuts. Stir well so all the biscuits and nuts are covered in the mixture. Turn the mixture into the prepared tin, and smooth down firmly – then level it with the back of a spoon.
- Put the chocolate into a heatproof bowl and set it over a pan of simmering water, stir well until it’s melted.
- Quickly spread the melted chocolate over the biscuit mixture in the tin, and scatter over the fudge chunks if using.
- Allow to cool and set. When it is cold , cut into sqaures or slices – it will yield between 16 and 20 small squares.
- Store in an airtight tin for 4 to 5 days, or freeze for upto 2 months.
Notes
Use any plain biscuits, such as Marie, Rich Tea, Digestive, Shortcake or Malted Milk
Use dark or milk chocolate for the topping, to taste
Margarine can be used as in the original recipe, but we prefer butter
Nutrition Information
Yield 16
Serving Size 1
Amount Per Serving
Calories 49Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 35mgCarbohydrates 7gFiber 0gSugar 4gProtein 1g
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