Once upon a time the world, well Britain, stopped for Elevenses. A daily ritual where people up and down the country would take a five minute break and enjoy a cup of tea with something to nibble on. It could be a biscuit, a piece of cake or any number of special small treats.
We’re all so stressed these days running from one task to the next, stopping off half way to do a school run and then back indoors, the ironing, the dinner, the shopping, the cleaning we’re constantly on the go. What used to be an enjoyable daily ritual got put to one side in favour of…what? Taking the dog for a walk? Cleaning the bathroom? Cleaning the oven? Heaven forbid!
This was my favourite snack as a child, I could eat a whole tray of it and I can confirm that my girls both feel the same way although I stop at just one or two pieces these days :) It’s an ancient recipe that my mother found in a magazine, cut out and stuck in her scrapbook, she can’t even remember which magazine it was and we’re probably talking 1970’s so here goes for a real step back in time to ‘proper’ Elevenses
Chocolate Custard Cookies
Ingredients for 18 cookies
1st Layer100g Anchor butter 40g caster sugar 3 level tbsps cocoa 1 beaten egg 1 tsp vanilla essence 125g crushed digestive biscuits 50g walnuts (optional)
2nd layer200g icing sugar 2 level tbsps custard powder 50g soft margarine 3 tbsps hot water
3rd layer75g plain chocolate 40g butter 40g icing sugar
1. Grease a 25 x 12 cm swiss roll tin
For 1st layer – Melt the butter, sugar and cocoa in a small saucepan. Add the beaten egg and essence and stir for 1 minute without boiling. Remove from the heat and stir in the crushed biscuits and finely chopped walnuts if using. Spread mixture into tin, level and chill
For 2nd layer – Sift the icing sugar and custard powder into a bowl, beat in the margarine and add enough hot water to bind. (note in my photo my cookies are sliding a little bit – probably a tad too much water). Spread over the biscuit layer and chill.
For 3rd layer – Melt the chocolate with the butter in a small basin over a saucepan of hot water, stirring occasionally until smooth. Remove form the ehat, beat in the icing sugar and spread over the custard layer. Chill until firm cut into 18 squares
Perfect for a special treat, dessert buffet and once you’ve tried them you won’t be able to stop yourself going back for another ;)