The first time I went on holiday abroad was when I was fifteen years old. I was in my GCSE year and I had exams about three weeks later, but we came home one day and mum and dad had our passports out and were arranging a road trip to France. And so we packed some clothes, plenty of snacks (I mean tonnes of snacks), got in the car and drove away. In Paris, we went to the little corner shops, where I remember we bought some shiny red apples. And we also bought some Madeleine’s. Now, I’ve never been a roller coaster person myself. In fact I hate them. So when we went to Disney land and my brother, sister and dad went on one, me and my mum found some chairs, took out the box of Madeleine’s and snacked on them till they were finished. Completely gone. They were that good.
For as long as I can remember, the sparkle and glitter that surrounds French baking has been so absolutely inspiring to me. It’s like there’s a secret language to it, and only the French know it. So, whenever I’m in the library and come across a recipe book by a French baker, I grab it in lightning speed. This recipe, malteser squares, is more of a British recipe, but by a French baker, Eric Lanlard.
These are extremely moreish. It’s a perfect snack for a children’s party, or a summer fete. They doesn’t take long to make, and it’s pretty easy and fuss free, so it’s great for children to join in and get their hands dirty!
Two things I’d like to point out though. I’m a sucker for chocolate, more specifically Galaxy, which I used for this recipe. But it would be better to use good quality chocolate with cocoa solids at 35%. It just makes for a better bite.
And two, make sure you bash the digestives till they are very, very fine! As you can see, I ran out of patience (which is totally predictable) and left huge lumps. Or better still, give them a whizz in a food processor (I couldn’t be bothered with washing another dish today, so I didn’t use mine. ).
One of the reasons this recipe called to me was when you cut into this, the maltesers give it a polka effect. The aesthetics of food are just as important as the taste! Okay, maybe not as much, but a pretty bake is very satisfying.
- 100g unsalted butter, plus extra for greasing
- 200g milk chocolate
- 3 tbsp golden syrup
- 225g digestive biscuits, finely crushed
- 225g Maltesers
For the decoration
- 100g chopped maltesers
- 50g white chocolate
- 50g milk chocolate
- Grease a shallow 8″ square cake tin with butter, and line the base and sides with baking parchment.
- In a medium pan, melt together the butter, milk chocolate and syrup, stirring till smooth. Add the crushed biscuits until well coated with the chocolate mix.
- Add the maltesers and stir quickly so the chocolate coating on the maltesers doesn’t melt.
- Tip into the prepared tin, press into an even layer and chill in the fridge till set.
- Remove from the tin. Before cutting, sprinkle with the chopped maltesers and drizzle with the melted chocolate.