During WWII Cadburys Chocolate produced a leaflet of recipes using Bournville Chocolate. You could buy the leaflet for 1d and the money would go to the Red Cross.
This recipe is a two for one, sort of.
The first part in a chocolate spread that is used to sandwich the biscuits together but the biscuits can be eaten without the spread and the spread can obviously be used on anything you want!
Chocolate Spread
This is not as sweet as the chocolate spread we are used to today but for a big chocolate hit, this is perfect!
Ingredients
1 oz Bournville chocolate
1 1/2 tablespoons of sugar
1 desert spoon of plain flour
1/2 cup of milk
Mix the dry ingredients and put into a pot. Start to melt on a low heat.
Add the milk gradually, mixing all the while and then bring the mix to a boil.
It will thicken quite suddenly, so be prepared to take it off the heat as soon as it does! When off the heat beat quite thoroughly until smooth and then set aside to cool.
Chocolate Biscuits
These are yummy but you need to make them quite thin and be very careful not to over bake them or they become rock hard!
Ingredients
2 oz margarine
1 tablespoon of golden syrup
1 oz Bournville cocoa powder
4 ozs plain flour
2 ozs sugar
1/4 tsp of bicarbonate of soda
1 tsp of vanilla essence
milk
Melt the margarine and the golden syrup
Mix in the cocoa powder, flour, sugar, bicarb and vanilla.
The mix may be a bit dry at this point. You need to add milk, a little at a time until the mix is suitable to roll out.
Flour your surface and gently roll out the dough thinly. We rolled ours out to 3 or 4 mm.
Cut out rounds or squares, making sure you have an even number.
Place on parchment on a baking sheet, use a fork to prick holes all over and bake in a moderate oven ( 170C) for 8 or 10 mins
When cooked and cooled, spread on the chocolate spread and sandwich 2 halves together.
Make a cuppa and enjoy
