1Blitz your digestives in a food processor or get a sandwich bag, put your biscuits in it, seal it, and pound away your rage.
2Add your cinnamon and your butter.
3Place your biscuit mix in a tart or springform tin and press down firmly into the bottom and sides of tin. Pack it tightly. You don’t want a loose base.
4Now, refrigerate your base for 15 minutes. In the meantime, get a saucepan. Pour one can of condensed milk into your saucepan and put it on low heat for a few minutes–I didn’t time it so maybe 2-4 minutes. Don’t let it boil.
5Add 1 teaspoon of cocoa powder and whisk away until it’s super smooth with no lumps, clumps and unsightly bumps. Turn off the heat and add the almonds, now all chopped, into your chocolate condensed milk goodness. Stir. Mix until it’s all combined.
6Take the biscuit base out of the fridge and pour your liquid mixture all over it until it’s uniform and touching the edges. Put it back in the fridge and leave it for at least an hour to an hour and a half before slicing, serving, sighing and smiling.
We’re kind of obsessed with spiralizing, so naturally we had to give it a try with apples. The result? A perfectly twirlable treat. Top with Greek yogurt and homemade granola, and you have a sweet little snack for less than 150 calories per serving.
These incredibly tender, jelly-filled doughnuts are a perfect treat for breakfast/brunch, snack time, or dessert. We loved apple jelly for this sufganiyot recipe, as it’s a delicious compliment to the cinnamon-sugar coating.