Chocolate Biscuit Cake

First, an acknowledgment. This is the second post in a row that includes Baileys. Not intentional, though my use of it at Christmas is entirely so. This lovely lovely recipe is one I have had for a good many years handed over to me from a friend, V. It’s fabulous and moreish and no-bake. It keeps for ages in the fridge, though we have no first hand experience of this 😉 I like to pass it on as gifts though I do confess we have been nibbling on it all week!

You will need two loaf tins, lined with cling film in both directions – enough to fold over the top and sides and then with a strip of parchment at the bottom.


400g chocolate (I favour the darker one – Lidl and Aldi have great cooking choc)

225g butter

1 tin condensed milk

600g (about 1.5 packets digestive biscuits)

large handful of raisins or dried fruit of your choice (see below)

large handful of nuts of your choice (I like to use a mix – cashew, pecan, hazelnut, almonds, brazil and pistachios for colour)

80-100ml of Baileys Irish Cream Liqueur

Melt the chocolate, butter and condensed milk in a saucepan over a low heat, stirring.

Roughly crush the biscuits in a large baking bowl – only roughly as you do want some texture.

Pour the Baileys over the biscuits and stir to combine, followed by the nuts and fruit.  (This time I used dried cherries and cranberries. Lidl do a lovely new pouch of Cashew and Cranberry which I loved in this.) Use your eye to gauge how much fruit and nut to add – you are looking for balance.

Now mix in the melted ingredients and stir very well. Pour into two loaf tins, pressing down well.

Fold over the cling film and chill in the fridge until set.

This is best kept in the fridge and removed a while before serving if you like. I like to cut it into slices and then into smaller bitesize pieces.

Toasted Quinoa, Oat and Chocolate Chip Cookies


These not-so-little cookies have been a real hit since I started making them earlier this year. I’ve used the quinoa flakes in granola and wondered what they would be like toasted and added to cookie dough. They work really well and are a big hit. I have used chocolate chips and of late, I’ve chopped up a bar of chocolate (we like the dark choc for added flavour and slightly less of a sweet vibe) The chopped up chocolate works well as these are not delicate little babies and they can take the enormous uneven melty chunks of chocolate running through. They are nice warm, but will also keep a few days but I cannot confirm any longer than one or two for obvious reasons.

Makes about 20

250g plain flour

100g oats

75g quinoa flakes

1 tsp baking powder

2 tblsp cocoa

200g caster sugar

200g butter, softened

2 eggs

1 tsp vanilla

200g chocolate chips or 2 x 100g bars, chopped


Preheat the oven to 180c. Line two baking sheets with parchment and set aside for later.

First of all, toast the oats and quinoa flakes. Place them on a baking tray and toast them in the oven for 5-8 minutes, stirring once. Remove and allow to cool while you prep the other ingredients. 

Sieve the flour, baking powder and cocoa into a bowl and set aside.

Cream the butter and sugar until pale and fluffy, then add the eggs and vanilla and beat until combined. Now add the flour mixture in two to three additions, making sure each addition is fully mixed in before adding the next.

Fold in the oat and quinoa mixture, followed by the chocolate chips. Scoop the dough onto the baking tray – I use about 2 (generous) tablespoons for each cookie, leaving space between each as they spread a little.

Bake for 15 minutes, rotating if they are baking unevenly. Leave to cool on the tray for five minutes, then remove onto a wire tray.