Your leftover Danish butter cookies, shortbread, or even gingerbread will make an amazing biscuit base (add a tiny bit ... they can crown that chocolate top for a showstopping display.

Pour into the baked biscuit case and return to the oven for 15–20 minutes until the brownie has a crust on top. Set aside and leave ... Once the brownie base is cooled, put the custard, chocolate and ...

Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the ...

To make the cheesecake base, put the biscuits in a plastic bag and ... Spoon the remaining white chocolate mixture on top, then smooth and level it. Cover with cling film and chill for at least ...

Pour evenly over the biscuit base, cover and leave to set for at least 4 hours or overnight at room temperature. To make the topping, put the chocolate and butter into a medium heavy-based pan and ...

These cookies rely on a generous amount of top quality chocolate - roughly chopped so you get the pleasure of finding a nice chunk hidden within the biscuit. Flattening the biscuits with a fork is ...

Using a diamond-shaped cookie cutter with approximately 5 cm (2 in) sides, cut out your biscuits ... chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the base ...