Chocolate & ginger refrigerator squares
- Preparation and cooking time
- Makes 32
- 300g ginger nut biscuit , roughly crushed
- 140g crystallised stem ginger , finely chopped
- 300g plain chocolate
- 100g butter , diced
- 100g golden syrup
- STEP 1
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.
- STEP 2
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.