Categories: dessert
Ingredients
- 100g dry tea biscuits ( you want hard biscuits and not soft digestives, Ghandour biscuits if you’re in Lebanon)
- 1.5 cups of milk (you can substitute with cream)
- 2 cups of sugar
- 1 cup cocoa powder, sifted
- 2 tablespoons vanilla
- 1 egg, the freshest available
- 1 large sheet of cling film
- 1 loaf pan
Directions
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1) In a sauce pan, add the milk, sugar, sifted cocoa and vanilla and bring to a boil while mixing well. Once it comes to a boil, just reduce the heat and let it simmer, mixing continuously, till you reach a thick syrupy mixture. This should take about 10 minutes altogether.
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2) Take off the heat and let it cool for about 15 minutes, stirring every couple of minutes. At the end of the fifteen minutes add the egg
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3) Place the cookies on a shopping board and apply some force with your palms, crushing them only to get rough, medium sized pieces
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4) Cover the bottom of the loaf pan with cling film making sure you have a generous amount falling off the sides, like wings
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5) Add the biscuits to the cling film covered loaf pan
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6) By now the sauce should have cooled down. Add the egg and mix well. Drizzle all over the the crushed biscuits and close the top of the cling film.
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) Set in the freezer for 5 hours. When ready, tip it over onto a plate and serve.