Thanks for posting this, I think my grandkids would enjoy it, and dh too. I
appreciate that you posted in both measurments too.
Cheri
"graham" > wrote in message
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> When I was at school we had a hot, 2-course meal at noon every day. About
> once per term the following was served up with a chocolate custard and was
> always considered a special treat. My Mother knew the head cook who,
> after she retired (along with the closure of the school) scaled down the
> recipe and gave a copy to Mum along with one of the original baking tins.
> Mum made this for many years but never got it quite right - but I hadn't
> the heart to tell her. Hers was a bit too thick and cakey. Traditionally
> it was thin and very crunchy, often leading to pieces flying across the
> school dining room when eager schoolboys tried to break it up with their
> spoons rather than their forks.
>
> CHOCOLATE CRUNCH
>
> 6oz plain flour 175g (cake flour is preferable to AP)
> 6oz Self Raising flour 175g
> 6oz sugar 175g
> 1oz cocoa 30g (60g is better)
> 6oz margarine or butter 175g (I use butter)
> A few drops vanilla essence
> 1 large egg, beaten
>
> Mix dry ingredients. Melt margarine or butter and add with the vanilla
> and then the egg.
> Mix and press firmly into a shallow baking tin (approx.
> 12x8/30x20cm)
> Brush top with water and sprinkle with sugar.
> Bake in a moderate oven until firm to touch. (150C/300F for about 30
> minutes). For a more crunchy texture, bake for another few minutes. Cut
> into 2 squares while warm.
>
> It is a relatively dry mixture and is easily made in a food processor.
>
> I have modified it a bit to approach what I remember.
>
> -Increase the cocoa to 60g/2oz (my notes indicate that I may have added as
> much as 85g/3oz but that is too much I think).
> -When you put it in the tin, press it down very firmly so that it is
> really compacted to a thickness of about 3/8 or 1 cm.
>
>