RECIPE OVERVIEW
Ingredients Add to Shopping List
Serves: 12 people
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-
25 g Almonds
roughly chopped -
125 g Butter
-
60 g Glace Cherries
-
2 tbsp Golden Syrup
-
60 g SuperValu Fresh Ginger
crystallised, finely chopped -
200 g SuperValu Ginger Biscuits
-
25 g SuperValu Goodness Pecan Nuts
roughly chopped -
700 g White Chocolate
chopped
Method
- Line a 20cm x 15cm tray with cling film or non-stick baking paper.
- Put the biscuits in a plastic bag and smash them with a rolling pin until broken into small pieces, then tip them into a bowl. Add the chopped cherries, ginger and nuts, stirring to combine.
- Melt the butter and golden syrup in a medium-sized saucepan. Set aside and keep warm.
- Melt 500g of the white chocolate in a heatproof bowl set over a saucepan of simmering water on a low heat. Pour the chocolate over the melted butter and stir to combine, then pour it over the biscuit mixture and stir until all the ingredients are coated.
- Spoon the mixture into the prepared tray and press down. Melt the remaining 200g of white chocolate and spread it over the top with a spatula. Leave to set in the fridge for 3 to 4 hours, then cut into pieces or squares. Store in a large Kilner jar at room temperature for up to two weeks.
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