I was asked last week if I could post the recipe of my mum's chocolate crunch which I mentioned on my Foodie memory post, so here it is.
Firstly put 6 ozs (170g) margarine plus a few drops of vanilla essence into a saucepan and heat gently until the fat melts.
Blend with 8ozs (227g) self raising flour, sieved with 1oz (30g) cocoa power; add 6ozs (170g) granulated sugar and one egg.
Once mixed, press into a 9" square greased or lined tin, giving a thin layer. Brush with any egg white left in the egg shells or a few drops of water and sprinkle with sugar.
Bake in centre of moderate oven (160 degrees or gas mark 3) until firm to the touch which takes about 35 minutes. Mark into fingers and if you can, wait until cool.
Just in time for tea!