This is one of my favourite recipes, it is from a family friend, Jill Gibb. The combinations of flavours and textures are amazing with the smooth chocolate, mixed with the tang of ginger and the crunch of the nuts. If you prefer a little less crunch whizz the nuts in a food processor before adding. I prefer the richer dark chocolate that goes with the ginger flavour, but it also works well with milk chocolate or a mixture of the two.
- 90g whole blanched almonds
- 90g blanched pistachios
- 200g butter
- 140g golden syrup
- 400g ginger biscuits (plus a couple for eating)
- 70g cocoa powder (we use Green and Blacks)
- 80g sultanas (optional)
- 320g dark good quality chocolate (we use Green and Blacks)
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment.
- Roast the nuts for 5 mins.
- Whizz the ginger biscuits in the food processor.
- Melt the butter in a saucepan and add the syrup, then add to the ginger biscuits and put in the pistachio and almond nuts, cocoa powder and sultanas.
- Scrape into the tin and press down evenly and leave in the fridge until cool.
- Melt the chocolate and cool until spreadable. Spread half the mixture over the top, leave to harden the spread the remainder over the top. Smooth with a palate knife, and allow to harden.
- Cut into squares to serve.