Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes.
Allow to cool completely and cut into bars before serving.
This recipe is by Supervalu. I recently bought Achill Island Sea Salt and was looking forward to using it in this recipe. The recipe can be slightly adjusted depending on how many servings you want and the size of the potatoes. I used 3 sweet potatoes today.
🥛Dairy free🌾Suitable for Vegetarians
5 Sweet Potatoes, peeled and sliced
3 tablespoons Cornstarch
1/2 teaspoon Seasoned Salt (I used Achill Island Sea Salt)
1/2 teaspoon Chilli Powder
1/4 teaspoon Black Pepper
1 garlic clove, minced
2 tablespoons sunflower oil
Preheat oven to 200 degrees celcius and line a large baking sheet with parchment paper. 3 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
Place cut sweet potato fries in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating.
Pour the potatoes into a strainer and shake off extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add add the garlic, seasoned salt, chilli powder, black pepper and oil.
Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove them from the oven and flip. Place them back into the oven for 10-15 minutes. Make sure to rotate the pan to avoid uneven browning.
Turn the oven off and keep the fries inside as as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy 🙂