Therefore I present for your dietary restricted enjoyment..........
Lactose-free Smores biscuit cake (adapted from Eric Landlard's honeycomb squares)
4 tbsp Golden syrup
4 tbsp Granulated Sugar
2 tsp vanilla extract
400g Dark Chocolate
300g Rich tea biscuits
300g Digestive biscuits (ensure these have no milk whey powder - eg Jacobs low-fat ones)
50g Dark Chocolate (melted)
3tbsp Marshmallow fluff
Melt the butter in a saucepan, while you break the chocolate into little pieces and crush the biscuits in a plastic bag. You want there to be a mixture of large chunks and lots of crumbs.
Once the butter is melted add the sugar and golden syrup and stir until all the sugar has disappeared and the mixture is starting to bubble up the sides of the pan. Remove from the heat and add the chocolate.
Mix thoroughly until all the chocolate has melted and then add the biscuits. Mix thoroughly until all the biscuit is covered, then cut up 100g marshmallow and mix thoroughly.
At this stage you will be very tempted to just eat the whole thing with a spoon, the chocolate is so shiney and melted, the marshmallows will be slightly melted and I won't lie to you.....I took a sample or two..... to quality test it of course ;)
Line a roasting dish with cling-film and pour in the mixture. Cover with cling-film and wrap tightly before chilling in the fridge at least an hour or over-night if possible.