Pistachio & cranberry cookies
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Chocolate & ginger refrigerator squares
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 32
Skip to ingredients
- 300g ginger nut biscuitroughly crushed
- 140g crystallised stem gingerfinely chopped
- 300g plain chocolate
- 100g butterdiced
- 100g golden syrup
Nutrition: per serving
- kcal136
- fat6.4g
- saturates3.8g
- carbs18.5g
- sugars14.8g
- fibre0.4g
- protein1g
- salt0.2glow
Method
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.
