There are a whole lot of childhood memories in a piece of biscuit cake – my mom used to make it with marie biscuits and it was impossible not to keep going back to the fridge for another piece. I have not had it in years and this Peppermint Crisp Biscuit Cake comes from eating a delicious celebration version in Dublin a few months ago and being hooked all over again.

It is ridiculously easy, and the combination of rich dark chocolate, chunks of peppermint crisp and crunchy tennis biscuits makes it hard to resist and I think a lovely treat this Heritage month if you want a change from Peppermint Crisp Tart or a Milk Tart. Bonus of course that there is no baking required and you can have it made in minutes. You can make the Peppermint Crisp Biscuit Cake in a small loaf tin or a round cake tin. Best kept in the fridge, let it come to room temperature before slicing as that will minimise the chance of it breaking in pieces. I add a teaspoon sea salt flakes into the mix and do think the salt adds a lovely savoury hit with all the sweetness. Apparently Biscuit Cake was the Queen’s favourite cake and being a chocoholic she had a piece every afternoon and Prince William had it as his groom’s cake at his wedding.

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Peppermint Crisp Biscuit Cake

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Ingredients

300 g dark chocolate 70% preferable
100 g butter
100 g condensed milk
1 tsp vanilla extract
200 g tennis biscuits
3 x 49g peppermint crisp chocolate bar
1 tsp sea salt flakes
1 x 49g peppermint crisp chocolate bar for decoration

Instructions

Line a small loaf tin or baking tin with baking paper and let it hang over the sides of the tin
Place the chocolate, butter, condensed milk and vanilla in a microwave-safe bowl and melt on a medium to low heat until smooth and glossy (you can also use the double boiler method)
Let the chocolate stand for a bit to cool down
In a separate bowl, break the biscuits into pieces and break the peppermint crisp into chunks
Combine the cooled melted chocolate mixture with the biscuit mixture, add the salt and stir until just combined
Pour into the lined loaf tin and place in the fridge until completely set.
Unmould and let it stand at room temperature for 10 minutes or so
Decorate with the extra bar of peppermint crisp and slice