Ingredients
- 1 cup digestive biscuit crumbs
- 125 gm unsalted butter, melted
- 1 Tbsp sugar
- 1/4 tsp ground cinnamon
Instructions
- Mix biscuit crumb, sugar, butter and cinnamon in a bowl.
- Press into the bottom of a 20cm cake tin (any shape is fine).
- Bake at 180 degrees C for 10-15 minutes, until browned.
- Allow to cool before breaking into suitable sized chunks for adding to your ice cream.
- Place in an airtight container and put in the fridge for at least 20 minutes before adding to your ice cream.