My favourite lunchtime snack at school was these chocolate biscuits I used to call tarmac. They are really called cracknell and I’m sure many other remember them from their school-hood dinners. Being off for the holidays, I was jealous of my little sister being at school and getting to eat these delights, so I decided to try and figure out how to make them. I have seen many other variations of this recipe, and it basically depends where about’s you were brought up in what you would have been used to but this is my basic one.
200g Golden Syrup
30g Cocoa Powder
100g Cornflakes – you can also use Rice Krispies, Wheatbix or basically any cereal you fancy.
*That’s it 4 ingredients for this delicious treat!*
1. Measure out your ingredients directly into a saucepan.
2. Heat the mixture on a medium heat stirring to make sure it is well mixed ( I find a whisk is best but a metal spoon will do). Be careful not to let the mixture boil.
3. Once the mixture has melted and has combined leave to cook for around 5 minutes on a lowish heat.
4. Take the mixture of the heat and gradually stir, with a spatula, in the cornflakes a bit at a time, making sure each addition is coated in the chocolate mixture.
Keep adding the cornflakes until you can’t coat any more, you may use slightly more or less than the stated 100g.
5. Take two equal baking trays or cake tins and measure baking paper to fit the bottom of the tins. Line one of the tins with the paper.
6. Fill one of the tins with the mixture pressing it down tightly in the corners and then add the second sheet of baking paper on top. And finally place on the other tin, the paper will prevent the tins from sticking.
7. Place in the fridge until chilled, I add a weight on top of the second tin to make sure it’s well compressed.
8. Once chilled take out of the fridge and remove from the tins and baking paper and cut in to slices.