Combine with nuts and chocolate. Melt honey and butter over low heat Stir into biscuits.
Combine raisins and rum essence and hot water Leave for 10 minutes Add to mixture.
Press into slab tin (7 ins by 11 ins) ICING Dissolve coffee in about 2 tbsp water Beat Butter and icing sugar together Add melted chocolate and coffee liquid Mix and spread over slab Put in fridge to set.
rum essence should be under main ingredients, not under icing.