Saturday, 23 September 2017

CHOCOLATE CRUNCH


I've been meaning to write another recipe post for the longest time and I just haven't gotten round to it. After months of reminiscing about childhood favourites, I suddenly remembered this little gem from the archives. 

"Ma, do you remember when you used to make us chocolate crunch?" 

Of course she did. She used to bake a batch for us most weeks and we'd take a little slice with us in our school lunch boxes as a Friday treat. So whenever I think about chocolate crunch, it always takes me back to my childhood. I recently asked my Mum where she even got the recipe from because, as far as I'm aware, no one has actually ever heard of it. I wondered if it was a Sussex thing but that theory was shot to pieces when some of my local followers/friends on Instagram had never come across it either. She told me that she used to eat it as a dessert when she was in primary school, and promptly asked for the recipe so she could bake it at home with my grandma. Until then I think it was a canteen secret! I would describe chocolate crunch as a sort of cross between a brownie and a biscuit, best served warm with a sprinkle of sugar on top.

So, by popular demand (okay, like two people's request), here's how to make them.

INGREDIENTS
5oz plain flour
1 heaped tablespoon of cocoa powder
3oz caster sugar, plus extra for sprinkling
3oz margarine

Begin by lining an 8-inch square tin with baking paper and pre-heat your oven to gas mark 4 (180ºC)
Sift the flour and cocoa powder together in a bowl.
Melt the margarine and sugar in a saucepan over a medium heat until dissolved, but do not boil. Make a well in the dry ingredients and mix in gradually. The mixture should resemble a dough so be careful not to overwork it. 
Spread the dough out into your lined baking tin, pressing down firmly with the back of a spoon. Prick with a fork to allow any steam to escape.


It should look like the above so don't worry if some of the margarine mixture seems to have separated and settled on the top! Bake in the oven for about 15-20 minutes until it looks dry and fairly risen. 
Mark into squares or fingers in the tin and allow to cool. 
Sprinkle with caster sugar and cut.


And that's it! So simple to make, and the result should be soft and slightly gooey inside like a brownie and crunchy on the outside like a biscuit - hence the name chocolate crunch. These treats are best when they are freshly baked and still a little bit warm. We love them with a nice cup of tea! Storage-wise, they will keep in a sealed container for up to a week but keep in mind that the colder they get, the firmer they will be.

I hope you enjoyed!
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