Chocolate & ginger refrigerator squares

• ginger nut biscuit300g g

  roughly crushed

• crystallised stem ginger↗140g g

  finely chopped

• plain chocolate↗300g g
• butter↗100g g

  diced

• golden syrup↗100g g

Step-by-step instructions

1. 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.

2. 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.