In a food processor grind 200g plain digestive biscuits to a coarse powder. Place in a bowl and set aside.

In a small pan, gently melt 100g salted butter with 2 tbsp cocoa powder, 1 tbsp golden syrup (or equivalent – I used date molasses but maple syrup or agave syrup also works), and 1 tbsp granulated sugar.

Add to the digestive biscuits and mix well. Spoon and flatten into a lined 7-inch springform pan. Refrigerate.

Cut into slices and store in the fridge.