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My Mum's Chocolate Concrete Biscuits

A community recipe by

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Introduction

a local ledgedary school pudding where i grew up was 'chocolate concrete and pink cement' - basically a very hard crunchy chocolate biscuit served warm with pink custard. This is my mums take on the recipe which i have recently rediscovered and am now addicted to making you can roll the dough to normal biscuit thickness and make as cut out cookies or leave it thicker and cook in a baking tray to be sliced up and served warm out of the oven

a local ledgedary school pudding where i grew up was 'chocolate concrete and pink cement' - basically a very hard crunchy chocolate biscuit served warm with pink custard. This is my mums take on the recipe which i have recently rediscovered and am now addicted to making you can roll the dough to normal biscuit thickness and make as cut out cookies or leave it thicker and cook in a baking tray to be sliced up and served warm out of the oven

Ingredients

Serves: 6-8

Metric Cups
  • 1 packet chocolate blancmange powder (other flavours could be used if you wanted)
  • 225 grams plain flour (I'd reduce this by however much your blancmange powder weighs - mine is usually about 55g so I use only 170g flour)
  • 140 grams butter
  • 55 grams caster sugar
  • 1 packet chocolate blancmange powder (other flavours could be used if you wanted)
  • 7⅞ ounces all-purpose flour (I'd reduce this by however much your blancmange powder weighs - mine is usually about 55g so I use only 170g flour)
  • 4⅞ ounces butter
  • 1⅞ ounces superfine sugar

Method

My Mum's Chocolate Concrete Biscuits is a community recipe submitted by mel_v and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the blancmange power and the flour together, rub in the butter until it is breadcrumb consistency add it the sugar and form into a rollable dough.
  • Roll out and shape as you wish - bake at 190 degrees for 15-20 minutes - leave a little longer than normally would for biccies - they do harden on cooling but the idea is they are really crunchy.
  • Serve warm with custard or cold as normal biscuits as you wish - nostalgia heaven for me!
  • Mix the blancmange power and the flour together, rub in the butter until it is breadcrumb consistency add it the sugar and form into a rollable dough.
  • Roll out and shape as you wish - bake at 190 degrees for 15-20 minutes - leave a little longer than normally would for biccies - they do harden on cooling but the idea is they are really crunchy.
  • Serve warm with custard or cold as normal biscuits as you wish - nostalgia heaven for me!
  • Tell us what you think

    What 1 Other has said

    • I attended Fairfield Primary School, Radlett in Hertfordshire in the early 1960's. Chocolate crunch was a firm favourite, served with chocolate custard after fish and chips on a Friday. It was rock hard and would skip off the plate across the room if we weren't careful when we cut into it. This tasted the same but the surface was crumbly, almost dusty which makes it difficult to eat. I've scraped it off and stored it to use as a cheesecake base. Waste not, want not!

      Posted by jenny_lincoln1 on 3rd November 2019
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    PeachMelba Pavlova