Chocolate & ginger refrigerator squares
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Difficulty and servings
MAKES 32
Preparation and cooking times
Prep 15 mins
Cook 5 mins
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
MAKE AHEAD
These squares will last in the fridge in an airtight container for a week, or freeze for up to a month. Keep them chilled until you pack them up to give away, so that they don't melt while you're transporting them.
PER SERVING
136 kcalories, protein 1g, carbohydrate 18.5g, fat 6.4 g, saturated fat 3.8g, fibre 0.4g, sugar 14.8g, salt 0.2 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1840641/
http://www.bbcgoodfood.com/recipes/1840641/
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Ingredients
- 300g ginger nut biscuits , roughly crushed
- 140g crystallised stem ginger , finely chopped
- 300g plain chocolate
- 100g butter , diced
- 100g golden syrup
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Difficulty and servings
MAKES 32
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Ingredients
- 300g ginger nut biscuits , roughly crushed
- 140g crystallised stem ginger , finely chopped
- 300g plain chocolate
- 100g butter , diced
- 100g golden syrup
PER SERVING
136 kcalories, protein 1g, carbohydrate 18.5g, fat 6.4 g, saturated fat 3.8g, fibre 0.4g, sugar 14.8g, salt 0.2 g
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21 December 2011
siouxsiestrange rated this recipe
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01 January 2012
Belkey rated and commented on this recipe
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08 February 2012
samiriam rated and commented on this recipe
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