Ginger, Nut and Chocolate Slices from Mull

Thought I'd add some more recipes from my baking for Mull; this is a really simple no bake slice, if you're a big ginger fan (and who isn't?!) you can add diced preserved stem ginger for extra gingery-ness.

Gingery nutty goodness!

Ginger, Nut and Chocolate Slices

Makes 24

Ingredients:

6oz marg/butter

1.5tbsp syrup

1.5tbsp cocoa

1.5tbsp sugar

8oz chopped hazelnuts

8oz ginger nut biscuits

8oz white chocolate

Method:

1. Melt the marg, syrup, cocoa and sugar in a pan over a medium heat, stirring regularly – but don’t let the mixture boil.
2. Put the biscuits in a food bag and bash with a rolling pin (hold onto the opening of the bag, but don’t tie it up or it’ll pop and you’ll be in for a whole world of crumbs!). Bash until the biscuits are in fine crumbs.
3. Once the marg mixture has melted add your biscuit crumbs and the chopped hazelnuts. Stir until they’re all combined then tip into a greased and lined baking tin (approx. 8x12 in) and compress using the back of a dessert spoon. Make sure to get into the corners of the tin, go around the edges and get a flat top to your ginger, nut and chocolate mix.
4. Chill in the fridge (4 hours) or freezer (2 hours).
5. Once the base is chilled break the white chocolate into small pieces and microwave in a microwaveable container until the chocolate has melted (stir regularly to make sure your chocolate doesn’t burn).
6. Pour the white chocolate over the chilled base and smooth out using a palette knife. Chill in the fridge until the chocolate has set (approx. 4 hours).
7. Cut into 24 pieces – it’s very rich so you don’t need much, and enjoy! It’s lovely for elevenses with a strong coffee.

These are so easy, you can't not give them a go!

Happy Baking!

The Baking Ginger xx