Traditional Scottish Recipes Broken Biscuit Cake

Dive into the charm of Traditional Scottish Recipes Broken Biscuit Cake, a no-bake treat packed with nostalgia and rich chocolatey decadence. This recipe combines an irresistibly crunchy mix of broken biscuits—like digestives and shortbread—with a luscious blend of dark and milk chocolate, golden syrup, and butter for a perfectly sweet and slightly chewy texture. Optional add-ins like raisins or sultanas and chopped nuts elevate this classic Scottish dessert with bursts of flavor and crunch. Ready in just 20 minutes of hands-on prep and chilled to perfection, this easy-to-make cake serves as the ultimate indulgent pick-me-up or a crowd-pleasing addition to your teatime spread. Perfect for those seeking quick, homemade comfort with authentic Scottish roots.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 300 grams Mixed broken biscuits (digestives, shortbread, etc.)
• 200 grams Dark chocolate
• 100 grams Milk chocolate
• 100 grams Unsalted butter
• 3 tablespoons Golden syrup
• 2 tablespoons Caster sugar
• 50 grams Raisins or sultanas (optional)
• 50 grams Chopped nuts (optional, e.g., hazelnuts or walnuts)

Directions

Step 1

1. Prepare a loaf tin (approximately 8x4 inches) by lining it with parchment paper, ensuring there is some overhang to easily lift the cake out later.

Step 2

2. Place the broken biscuits in a large bowl. Use your hands to roughly crush the biscuits into bite-sized pieces. Avoid making them too fine; you want some texture.

Step 3

3. If using, add the raisins or sultanas and chopped nuts to the bowl of biscuits and mix well.

Step 4

4. In a medium saucepan, melt the butter, golden syrup, and caster sugar over low heat, stirring occasionally until smooth.

Step 5

5. Break the dark and milk chocolate into small pieces and add them to the saucepan. Stir until completely melted and combined with the butter mixture. Remove from heat.

Step 6

6. Pour the chocolate mixture over the bowl of biscuits and optional add-ins. Mix thoroughly, ensuring all the biscuit pieces are evenly coated in chocolate.

Step 7

7. Spoon the mixture into the prepared loaf tin, pressing it down firmly with the back of a spoon to create an even, compact layer.

Step 8

8. Cover the top of the tin with cling film or foil and refrigerate for at least 4 hours, or until the cake is firm and set.

Step 9

9. Once set, lift the cake out of the tin using the parchment paper overhang. Place on a cutting board and cut into slices or squares to serve.

Step 10

10. Store any leftovers in an airtight container in the fridge for up to a week.

Nutrition Facts

Serving size	(885.2g)

Amount per serving	% Daily Value*
Calories	4614.4

Total Fat 278.0g	0%
Saturated Fat 142.5g	0%
Polyunsaturated Fat g
Cholesterol 288.5mg	0%
Sodium 1080.8mg	0%
Total Carbohydrate 497.2g	0%
Dietary Fiber 28.9g	0%
Total Sugars 334.1g
Protein 49.1g	0%

Vitamin D 2IU	0%
Calcium 472.7mg	0%
Iron 34.4mg	0%
Potassium 2732.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 4.2%

Carbs: 42.4%