White Chocolate and Curd Biscuit Cake
300g white chocolate broken into bits
250g of unsalted butter
300g hobnobs or similar, broken into bits
1 jar of your favourite Scarlett & Mustard Curd (my favourite in this recipe is the blackcurrant & star anise curd)
Icing sugar to dust
Melt the butter in a large pan and add in the white chocolate. Do not over work as it may seperate (don’t worry if it does, it won’t affect the flavour)
Add broken biscuits to the melted buttery chocolatey and stir in the fruit curd. At this point you could add some blanched almonds and macademia nuts.
Put into a small baking tray lined with greaseproof paper. Ease into the corners then compact with a potato masher.
Refridgerate for several hours until set.
Turn out onto a board and dust with icing sugar. Cut into squares and serve.
Keeps in the fridge in an airtight container for weeks and also freezes well – a bit of an all round star!