Ginger Tiffin
Over a year ago
5,750 views
Ingredients
- 1 packet of ginger snap biscuits
- 8 Digestive biscuits
- 60 gr pecans or walnuts
- 125 g butter or margarine
- 60g dried cranberries
- 2 tbsp golden syrup
- 700g good quality white chocolate
Accompaniment
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Description
This is a blend of ginger biscuits with dried fruit and syrup topped with white chocolate
Method
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1
1. Line a 20cm brownie tin with parchment paper.
2. crush the biscuits,
3. melt, butter, golden syrup and 500 gr of white chocolate in a bowl in microwave or over boiling water.
4. Add crushed biscuits to melted mixture. I left some crushed biscuits out. Add cranberries and nuts could add crystallise ginger or chopped apricots or chopped dates instead. When mixed pour into tin and smooth over, if a bit greasy add extra crushed biscuits to top seemed to absorb better.
5. leave to cool.
6. Then melt rest of chocolate and pour over top and smooth, cool
What a nice sounding take on a traditional dark chocolate and digestive biscuit tiffin Penny. I look forward to trying it.