Don’t you just love cookies you don’t have to “cook”?
We are living with an upstairs temporary kitchen and only a toaster oven for 6 months while our kitchen/dining room is being remodeled, so this recipe is a real winner. Aside from the ease of “cooking” I am a ginger freak.
Recipe c/o the great BBC Good Food website.
11 oz ginger cookies, roughly crushed
8 oz crystallized stem ginger, finely chopped or the stem ginger in syrup, drained and finely chopped. The more gingery you like it, the more you can add!
11 oz plain 70% to 85% chocolate of a good quality like Lindt.
3.5 oz butter, diced
3.5 oz golden syrup ( I get this on Amazon, but you can probably substitute with honey or corn syrup)
Line a 8″ by 11.5″ tin with baking parchment.
Mix the cookies 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 cookie and ginger mixture and mix together well.
Tip the mixture into the prepared tin and sprinkle over the reserved ginger (whether you’re using crystallized or drained 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.