4 oz. butter
1 heaped tbsp. cocoa, sieved
1 tbsp. golden syrup
8 oz. Digestive biscuits (Peak Frean's) TOPPING: 2 oz. plain chocolate
1/2 oz. butter Place butter, cocoa and syrup in a saucepan over low heat. Stir until the butter has melted. Remove from heat. Crush the biscuits and add to the mixture in the saucepan, mix well. Grease an 8 inch baking tin. Place mixture in tin. Press down mixture into the tin with the back of a spoon. Melt chocolate and butter and pour over the top. Leave in the refrigerator to set. Cut into squares. | 
