The home channel

Hitting the Jack Pot….

Yudhika Sujanani photographed by Ben Skinner, Make Up by Arwen Swan, Dress by Arwen Garmentry

Yudhika Sujanani photographed by Ben Skinner, Make Up by Arwen Swan, Dress by Arwen Garmentry

Yasantha Naidoo from the Sunday Times asked if I would write a column about a childhood memory….it’s no secret, I have not lived a charmed life…well not always anyway. Memories of those years came flooding back. It was a tough article to write but it was necessary. This is not by any means a name and shame blog…it’s about me, my hurt, my experiences and how all of this has shaped me. While discussing this column over the phone (she is based in Durban, you see), I shared this story with her and now, I will share it with you….

The Summer of 1986…Cindi Lauper’s ‘True Colours’ was blasting on the radio, and even when it wasn’t the song stuck in my head like an ear worm. I arrived home from school to find our possessions tossed carelessly on the driveway. The rent had not been paid again. Armed with black rubbish bags and cardboard boxes, we began to pack up our possessions. Neighbours and family arrived, not to help but to stare at our misfortune which was placed under the community microscope.

The Driveway....the spot where my family broke forever - Yudhika 9 years old

The Driveway….the spot where my family broke forever – Yudhika 9 years old

As the sun began to fade, the dread set in, the beady eyed scavengers appeared, looking greedily for the spoils of eviction. We spent the night at my aunt’s house and returned the next day to find people ‘shopping’ though our possessions. Cutlery, crockery, appliances, and even clothing. But there was something that was taken from my mom that tormented me for years….Her Breyani Pot! She bought it at a party and got a tongue lashing for doing so. After a lengthy period of scrimping and saving to pay for the pot, it arrived one day in a box so large that it was surely going to start-up another wave of grumbling and tirades. My dad insisted that the pot would be used to prepare a celebratory meal at this funeral.

The Breyani pot found a new home – it was hijacked by an aunt and it stood proudly in her kitchen. It was never spoken off and became the invisible cookware unit. Whenever her friends commented on it, I would feel my blood pressure rising. The pot stood on her counter. It mocked and taunted me to say something and every time I saw it, memories of the day we lost our home and my family broke flooded back. In those days, you were allowed to cry if you were bleeding. You were allowed to cry if your parents were around to protect you….I was without both so I cried on the inside. I cried silently for my mom, my family, my home and the protection that a united family had to offer. The aunt would also dish out a few ‘klaps’ (she didn’t do it with my other cousins, it was just me and sometimes my brother) and it made me feel ashamed of having a broken home. For the record, the aunt’s Breyani never tasted good and it probably never will! For my really fabulous lamb breyani recipe, click here: https://yudhikayumyum.com/2013/07/26/ready-set-spice-feast-of-eid/

Everyone in our community knew about the eviction, it was not the first time it happened. My brother and I were the black sheep of the family. We were often ridiculed and mocked – family members were the harshest and I often wondered why. It made no sense to me then and it still doesn’t. I don’t regret it, not in the least – it was the constant driver in my life and pushed me to achieve the goals I had set.

I got married in 1999 (round number one) and expected my aunt to arrive with the pot. She arrived with a set of cheapies she purchased at Hyperama for R300. It finally hit home, the pot would never be returned and it would never be returned. It was no longer our family heirloom…it would be a part of someone else’s legacy and not mine. My mom’s most extravagant purchase, the highlight of her shopping career was lost forever. It symbolized so much – my mom, her journey in life, the hand she was dealt and the struggle she faced.

My AMC Breyani Pot - bigger and better

My AMC Breyani Pot – bigger and better

After years of mourning my emotional losses and material ones, I hit the ‘jackpot’ (no pun intended) in 2011 when I was appointed the AMC brand ambassador. I work with a great team or should I call it a family? Chris Koekemoer (the boss), Kaye Cox and Nariman Arnold (my other bosses) have been a delight to work with. I was gifted with every cookware unit I could wish for – big, small, short, tall, electric and even custom ones made especially for me. It’s really remarkable, that a beautiful team working together at a company in Cape Town, have healed my childhood aches by sharing more love and good cheer than I could have wished for.

Win this AMC Paella Pot by posting a comment and sharing your thoughts on this blog!

Win this AMC Paella Pot by posting a comment and sharing your thoughts on this blog!

I would love to share my AMC love with you. One lucky reader will win this AMC paella pan worth over R3000. You too could win the AMC jackpot like I did….post a comment on this blog and give me some feedback. Maybe it will make a difference to you or someone you know….maybe it will give someone a little hope to keep fighting the fight. Most importantly, let’s talk about it, let’s talk about you!!!!

My mom and I still chat about it but no longer with a heavy heart. Sometimes we laugh, sometimes we cry but we will never forget the 14th February 1986. I grew up a fighter, promising myself that I would make it and I did just that!

I will continue on my cooking adventures with this motto tattooed on my heart, AMC – ‘Cookware for Life’. Thanks to the AMC team for taking away my childhood heartache!

*Competition closes: 15 December 2013
South African entries only. Please supply your email address to ensure that the winner can be notified. If the prize is not claimed within 14 days, a new winner will be drawn.

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Paneer Makhani

Yudhika's Paneer Makhani...

Yudhika’s Paneer Makhani…

I am almost certain that by now, you have realized that Diwali is not a ‘Diet Friendly’ time of year. And this recipe is no different to any of the other Diwali favourites…a double whammy dish with cream and butter.

For a more sensible option try the ‘Seyal Paneer’ recipe: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-seyal-paneer/

I also use paneer as a pie filling in this Paneer Pasties recipe: https://yudhikayumyum.com/2013/10/24/paneer-and-mushroom-pasties/

This Paneer Makhani recipe will get you a gold star for Diwali!

Paneer Makhani

Ingredients

600g paneer, sliced
60ml cashew nuts
125ml boiling water
60ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7,5ml coarse salt
15ml crushed ginger and garlic
2 green chillies, chopped
20ml red chilli powder
2 x 400g tins chopped tomatoes
15ml ground coriander
10ml ground cumin
5ml garam masala
Pinch ground cardamom
2ml turmeric
60g cold butter, diced
30ml fresh cream
Coriander to garnish
Gold leaf to decorate

Here’s how:

Ingredients:

Slice the paneer into pieces.

Soak the cashew nuts in boiling water for 10 minutes and liquidize until smooth.
Pound the ginger, garlic and green chilli together.
Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.
Add onions and salt, saute until light golden brown.
Add crushed ginger, garlic and green chilli, then add the red chilli powder.
Stir the chopped tomatoes into the spices.
Sprinkle in the ground coriander, cumin, garam masala, ground cardamom and turmeric.
Simmer until the tomatoes soften completely.
Use a potato masher to break down any lumps.
Add the cashew paste and 250ml boiling water.
Simmer until the sauce thickens.
Whisk the cold butter into the sauce, then pour in the fresh cream.
Gently place the paneer into the cooked sauce and heat through.
Garnish with fresh coriander and edible gold leaf.

How to make Paneer….

Yudhika Paneer recipe...

Yudhika Paneer recipe…

Paneer is an Indian Cottage cheese…it resembles feta but does not contain salt. For vegetarians, this is the equivalent of a ‘lamb curry with mushy potatoes’ (my favourite). I use paneer in pastries, breyanis and even in starters!

Please please please, do not use low fat milk – so far, Full Cream Clover milk works best for this recipe. I do experiment a fair bit and this blog is not sponsored by Clover! Use a good pot, (I use AMC cookware) so that the milk does not scorch and burn on the bottom which will ruin the paneer.

I am just about to post the Paneer Makhani recipe…I anticipate that there will be recipe requests for the Paneer…

Paneer

Ingredients

4 litres CLOVER Full Cream Milk
180 -200ml white vinegar

Boil milk in a large 30cm AMC cookware unit and stir continuously to prevent the milk from sticking.
Once the milk comes up to the boil, remove from the heat.
Pour the white vinegar around the pot and gently move the milk – do not stir.
If the mixture still looks milky, add a little more vinegar.
Leave aside for 30 minutes.
The curd should float to the top and form a thick layer.
Place the curd in a strainer and use the back of a spoon to press out the excess whey.
Tip the curd into a muslin cloth and mould it into a ‘cake’.
Place the paneer on a chopping board and place a large pot filled with water on top.
This will help the excess moisture drain away.
Leave to drain for 2 hours.
Place the paneer in a zip seal bag and store in the refrigerator for up to 2 days.

Yudhika’s tips:
Always use full cream milk when making paneer.
Leave the paneer on the draining board while it is being pressed – the whey can cause a mess.
If the paneer is too soft, leave it unwrapped in the refrigerator to firm up.

Fong Kong Breyani with Fish and Prawn

Fish and Prawn Breyani

Fish and Prawn Breyani

I don’t eat enough fish…sad but true! So this is me making an attempt…

This is my latest quick and easy breyani recipe – it’s also become known as the FONG KONG Breyani!!! The old-fashioned way was to steam the raw fish with the rice…sometimes it’s perfect and sometimes the fish turns into mush….this FONG KONG style ensures that it will be perfect…aromatic, appetizing and beautifully presented.

Most of my favourite fish choices are either on the red or orange list. Check the SASSI website for more details…you will be surprised to find some of our old favourites like Englishman, Red Roman and Mussel Cracker on the list! So buy fish on the ‘Green List’! I have opted to use fresh hake….it is seriously good, reasonably priced and always available! To ‘tart up’ the hake, I ‘shoshen’ sauteed prawns over just before serving.

Nothing beats a good pot for making breyani…a FONG KONG pot just won’t do. That would be asking for trouble. For me, I haul out a rather large AMC pot, to cook up a super large batch…we sometimes have neighbors to feed!

Here is the recipe:

Fish and Prawn Breyani

1kg linefish steaks
15ml red chilli powder
Salt to season
1kg prawn tails
Sunflower oil to fry fish and prawns
4 potatoes, sliced into rounds and fried
65ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
20ml crushed garlic
30ml red chilli powder
400g chopped tomatoes
10ml ground cumin
10ml ground coriander
2ml turmeric
125ml fresh cream
250ml cooked lentils
900ml cooked basmati rice, cooled
100g butter, melted
250ml boiling water
Fresh coriander, to garnish

Here’s how:

Rub the red chilli and salt over the fish steaks and leave to marinate in the refrigerator.
Heat the sunflower oil, add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds.
Once the seeds splutter, add the onion and salt.
Saute until the onion is light golden brown.
Stir in the crushed garlic, stir for a few seconds, then add the red chilli powder.
Add the chopped tomatoes followed by ground cumin, coriander and turmeric.
Simmer until the tomatoes soften.
Add the fresh cream, layer the potatoes and halt the lentils over the tomatoes.
Next add the cold basmati rice and the remaining lentils.
Drizzle in the melted butter and pour the boiling water over the rice.
Steam on low until the rice heats through.
Heat the sunflower oil and fry the fish until golden brown.
Place the fish steaks over the rice and cover.
Lastly heat 30ml sunflower oil and saute the prawn tails for a minute just before serving.
Season the prawns with salt and scatter them over the rice.
Cover the pot with a tight-fitting lid and leave to infuse for a minute.
Garnish with fresh coriander and serve immediately.

Idiot proof Burfee…

Idiot's Burfee.....

Idiot’s Burfee…..

It’s not that you are an idiot..but Mani Govindsami just asked for a bloke’s version that even an idiot could do!

Here is a simple recipe for Burfee…

Almond Burfee

Ingredients:

Whole almonds
Red food colouring, to tint almonds
Gold dust, to tint almonds

500g Spar milk powder
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
2,5ml ground cardamom
25ml butter
100ml finely ground almonds

Tint the almonds with red food colouring and roast in a hot oven until dry.
Leave aside to cool and then sprinkle the gold dust over.
Gently rub the gold dust over the almonds.
Grease a 20 x 25cm pyrex dish or baking tray with butter.
Line the tray with plastic wrap ensuring the sides are also lined.
Grease the plastic wrap with butter.
In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.
Leave this aside for an hour to dry out.
Place the milk powder mixture into a Kenwood food processor and pulse for 30 seconds or until the crumbs are fine.
Combine the sugar and water in an 24cm AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.
Mix the ground almonds into the milk powder and pour the syrup in.
Stir well to combine and working quickly press the mixture down into the prepared dish or baking tray.
Once the mixture cools, garnish with the tinted almonds.
Refrigerate the burfee until firm and slice into blocks or diamonds.

Wanted: Yudhika Sujanani – FED or ALIVE

The Diwali Burfee Macaron!

The Diwali Burfee Macaron!

It might be paranoia but I am beginning to feel that I am ‘wanted’! I hope been posting full fat Diwali recipes for the last week and judging by my depleted ‘SPAR BUTTER STOCK’, the calories count is rising rapidly! With the whole Diwali weekend to go, my daughter’s birthday and a ‘BOLLYWOOD DIWALI PARTY’ next weekend…the calorie count shows no signs of dropping!

I am going to grin and bear it! The way I cook on-screen is the way I cook off-screen and that is the ‘Sugar n Spice’ secret of my show! A splash of butter here and a drizzle of cream there…it’s all good as long as it’s in MODERATION! I have never eaten a salad as a meal – I just can’t!

Diwali is a time where splashes and drizzles becomes chunks and large glugs! And yes, I do wish there were low-fat versions but sadly not!!! I hope that the Heart Foundation, Weightwatchers and Weighless are not looking out for me….I am beginning to think that I am public enemy No 1!

I am not a heart specialist, dietician or a nutritionist – just a happy hearty cook with a sparkle in my eye and a love for food! In other words, I plead not guilty!

Shabnum Moosa from the Daily News said I just make something to tickle her dessert loving taste buds…and this is how the Diwali Macaron was born….bright red to symbolise a happy occasion and good fortune, filled with white chocolate and leftover burfee bits and a hint of cardamom to zhoosh them up! In other words, to die for!

After I submitted this recipe to Jenny Kay from The Star Newspaper, we met for coffee at Tasha’s in Hyde Park…she explained that Macarons are a pretty ambitious dessert to make and I was quite surprised…I have always just popped into the kitchen and banged up a batch…she tested the recipe and I got a late night sms with a picture saying they worked…for those of you who don’t know….Jenny Kay is ‘Angela Day’ from the Verve section of the newspaper! I have worked with her for a few years and have to admit that she is our very own ‘recipe guru’! For more recipes from her, log onto http://www.angeladay.co.za

Here is another recipe perfect for a Diwali treat!

Macarons!

Macarons!

Diwali Burfee Macarons

Makes 18

Ingredients

100g ground almonds
180g Spar icing sugar
Pinch of salt
90g egg whites
25g sugar
Pinch of cardamom
Red gel food colouring

Filling
60ml fresh cream
100g white chocolate, chopped
60g burfee, finely chopped

Here’s how:

Preheat oven to 160 degrees celsius.
Draw 4cm circles on silicone baking paper and turn it onto a baking sheet.
Place the almonds in a coffee grinder and process until fine.
Sift the icing sugar with the ground almonds into a bowl, then add salt.
Whisk the egg whites until foamy and gradually add the sugar.
When stiff peaks form, add the cardamom and red colouring – brighter colours work best!
Gently fold the almond mixture into the egg whites.
Pipe the mixture onto the baking paper.
Gently tap the tray to remove air bubbles.

The macarons...fingers crossed!

The macarons…fingers crossed!

Leave aside for an hour so that the macarons set.
Bake for 12 15 minutes and then leave the oven door ajar for 5 minutes.
Leave to cool and then remove from the baking paper.

For the filling:
Heat the cream and then add the chocolate.
Whisk until the mixture is smooth, then add the chopped burfee.
Stir the mixture until smooth and refrigerate for 2 – 3 hours.

...and now for the tasting....

…and now for the tasting….

Sandwich the macarons together with the filling.
Serve at room temperature once the filling has set.

Soji – I remember, I remember…

Yudhika's Decadent Soji

Yudhika’s Decadent Soji

I am sure most of us walked into a dark room when we were kids and whispered, ‘There is no such thing as ghosts’. I still whisper that after I watch horror movies! Now that I am all grown up, I whisper at weddings, ‘There is no such thing as lite SOJI!!! I wish people would stop asking me for the low-fat version – there simply isn’t one! Eating a skinny version defeats the purpose…it’s all that buttery goodness that got you hooked in the first place.

Soji brings back lots of memories….for me, it’s mostly around weddings. Not the modern versions of weddings…I am talking about the ‘paper plate’ ones. Let me explain…this is when marriages were made to last unlike paper plates….no fancy stuff! The garlands were made with fresh yellow carnations…and burgundy Benares saries were the rage! So was Kruger coin jewellery and Bally shoes!

The Soji was served on the SAME paper plate as the breyani – little bits of curry spices would soak into the sweet butter semolina – Heavenly, I tell you! No cutlery in sight….I would just squish little bits into my mouth and feel the warm comfort of those calories in each bite. And then there were the ‘Rich People’s Weddings’ – in my tiny world that meant that the Soji had lots of almonds!

Soji is served at weddings, birthdays, tea time and even at funerals….let’s just say that you can tell how a person feels by what goes into a soji…funeral soji is generally the unhappy, lite version! Definitely not my favourite!

By the end of today, I am sure that someone is going to report me to the Heart Foundation for this recipe…but Diwali is just once a year! So, I will just have to take my chances…make up a batch of this Soji, dish up a luscious helping, and while you suck on a scoop of buttery decadence, think of your best memory….post your comments!

Here is the recipe:

Soji

This makes about 1,6kg

Ingredients

3 large cinnamon sticks
350g Taystee Wheat
400g butter
200g dessert cream
250g evaporated milk
90g condensed milk
250ml milk
300ml cold water
2,5ml egg yellow food colouring
7ml ground cardamom
100g sugar
100g tinted almonds

Here’s how:

Getting set....with AMC cookware!

Getting set….with AMC cookware!


Place the Taystee Wheat and cinnamon sticks into a 30cm AMC pot.
Toast the semolina on medium heat until the grains brown slightly.

Which piece of butter should I use???

Which piece of butter should I use???


Add the butter and continue stirring, until the semolina changes colour.
Bubble Bubble Toil and Trouble....

Bubble Bubble Toil and Trouble….

CAUTION – Take care when adding the liquid…it does splutter and can cause a nasty burn! Add the dessert cream, evaporated milk, condensed milk, milk and water to the pot.
Add egg yellow, add more colouring if necessary.
Stir the mixture until it thickens and starts to leave the sides of the pan.
Continue stirring and then add sugar.
Taste and add more sugar if necessary.
Once the butter start to ‘float’ around the side of the pan, remove from the heat.
Place in a serving dish and garnish with brightly tinted almonds.
Call the Heart Foundation or your nearest hospital if you have any problems!

Rose and Pistachio Burfee

Diwali recipes: Rose and Pistachio Burfee

Diwali recipes: Rose and Pistachio Burfee

Diwali would not be Diwali without a chunk of decadent home-made burfee….I grew up in Isipingo and it always seemed to me as a child that the Muslim aunties who lived on our road made the best burfee. They just seemed to have a knack for it….and also for butter biscuits and pastries too!

I decided to give the Burfee recipe a bash a seriously long time ago…the first thing I needed was a food processor and I had to break my piggy bank (and my heart) to get a Kenwood! Armed with a copy of the Indian delights and a lot of courage, I prepared my first batch…it wasn’t too memorable…I guess, we all know first times generally aren’t!

Diwali baking takes practice…and it certainly isn’t a one day game…more like a test series or something in cricketing terms. The sooner you start practicing, the better….there will be tears, regret and embarrassment but it certain does pay good dividends!

Once I perfected the basic recipe, I began experimenting with different flavours and textures. For a more decadent burfee which I call the ‘Calorie Blocker’ Burfee which I prepared on ‘Sugar n Spice’ Feast of Eid, click here: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/

I love the Kuhestan rose essence…it is not a synthetic product and adds a delicate perfume to this Diwali treat! It’s almost like a hint of Turkish Delight which brings a new twist to an old favourite.

Rose and Pistachio Burfee

Ingredients:

500g Klim
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
7,5ml rose essence
2,5ml ground cardamom
25ml butter
Few drops of red food colouring
50g ground pistachios
Whole pistachios, to garnish
Gold leaf, to garnish

Use non stick spray to grease a silicone mould.
In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.
Leave this aside for an hour to dry out.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the crumbs are fine.
Bring the sugar and water to boil in an AMC pot until thick.
Add the rose essence, cardamom and butter to the syrup.
Mix the ground pistachios into the milk powder, then add the syrup.
Stir well to combine and working quickly press the mixture into the moulds.
Refrigerate the burfee until firm and unmould.
Garnish with gold leaf and pistachios.

Coconut Fudgy Squares – Kopra Pak

Kopra Pak...fudgy coconut squares

Kopra Pak…fudgy coconut squares

Fudgy coconut squares take most of us on a trip down memory lane! Making up a batch of these takes a few minutes…store them in the refrigerator and bring them to room temperature before serving. I am a lover of anything with coconut…coconut ice, coconut clusters…coconut creme brulees and coconut THESE squares.

Click on the link here for the eggless coconut cupcakes: https://yudhikayumyum.com/2013/08/26/eggless-faking/

Click here for the coconut and lemongrass creme brulee recipe: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-lemongrass-creme-brulees/

Kopra Pak

300g sugar
200ml cold water
5ml freshly ground cardamom
260g desiccated coconut
200g Klim milk powder
Pistachios and gold leaf, to decorate

Line a square casserole with butter, and a layer of plastic wrap.
Let the plastic wrap drape over the sides of the dish.
Grease the top of the plastic with butter.
Place the sugar and water in an AMC pot on medium heat.
Stir continuously until the sugar dissolves and bring to the boil for 2 – 3 minutes.
Add the ground cardamom, desiccated coconut and milk powder.
Stir well until the mixture starts to leave the sides of the pan and form a ball.
Press the warm mixture into the greased dish. Fold the plastic wrap over the surface.
Use your fingertips to smooth the surface.
Once the mixture has cooled, cut into squares.
Decorate with pistachios and gold leaf.

Eggless Faker…Pecan Shortbread

Pecan Shortbread

Pecan Shortbread

Around this time of year, I am inundated with recipe requests. As a result, I tend to indulge more and have very little time for the gym. I made a batch of these on Sunday….and it reminded me of how special good home-made biscuits are. These super light biscuits are ‘oh so yum’ buttery, super light AND eggless!

Butter, pecan nuts and milk chocolate…another perfect combo…the nuts take on a slightly toasted flavor and add a moreishly crunchy texture to these buttery babes!

If you love buttery biscuits as much as I do, click on this link for the traditional Cardamom and Almond Biscuits – Naan Khatay: https://yudhikayumyum.com/2013/07/28/sugar-n-spice-naan-khatay/

And now for the recipe….

Pecan Shortbread

Ingredients

300g soft butter
150ml castor sugar
5ml vanilla essence
125ml finely chopped pecan nuts
475ml cake flour
250ml cornflour

50g milk chocolate, (I used Lindt)
15ml hot cream

Here’s how:

Cream the butter (I used the Kenwood for this) until light and gradually add the sugar.
Continue beating until very pale and creamy.
Scrape down the sides of the mixing bowl.
Add the vanilla essence and beat for a minute.
Sprinkle the nuts into the mixture, and swop to the dough hook attachment.
Sift the dry ingredients into the butter.
Work the mixture very lightly into a soft dough.
Roll the dough into a log using plastic wrap.
Refrigerate until slightly firm.
Slice into rounds, place on a greased baking tray.
Bake at 160 degrees celsius for 15 – 20 minutes depending on the thickness.
These biscuits should be very pale in colour – not golden brown.
Leave to cool for a few minutes on a baking tray.
Move the biscuits to a wire rack and leave to cool.
Chop the milk chocolate and stir into the hot cream.
Continue stirring until the chocolate is smooth and has cooled down.
Drizzle the chocolate over the biscuits and leave to set before storing in a baking tin!