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A nostalgic, no-bake dessert made with crushed tea biscuits and rich cocoa-butter sauce. Sweet, chewy, and utterly satisfying!

Why It’s Special:
✅ Only 5 ingredients
✅ No oven, no fuss
✅ Childhood favorite, loved by all ages

Ingredients:

• 1 pack petit beurre or tea biscuits (200–250g)
• 125g butter (about ½ cup)
• ½ cup sugar
• 3 tbsp cocoa powder
• ½ cup milk

Optional:
Chopped walnuts, coconut flakes, or orange zest

Instructions:
1. Crush the Biscuits:
Break biscuits into small chunks — not crumbs.

2. Make the Sauce:
In a saucepan, melt butter. Add sugar, cocoa, and milk. Stir until smooth and bubbly. Let cool slightly.

3. Combine:
Pour chocolate sauce over biscuits. Add extras if using. Mix gently.

4. Shape & Chill:
Form into a log or press into a loaf pan lined with plastic wrap. Refrigerate 3–4 hours or overnight.

5. Slice & Serve:
Cut into slices and serve cold — it’s chewy, chocolatey perfection!

Tips for Irresistible Mosaic Cake:
✅ Don’t over-crush the biscuits — you want texture.
✅ Let the sauce cool a bit before mixing to avoid sogginess.
✅ Freezes beautifully — great for prepping ahead.