Chocolate Gingersnap Squares
This delightful treat combines the warm, spicy notes of ginger nut biscuits with the richness of melted milk chocolate. A crunchy biscuit base gives way to a smooth chocolate topping that's finished with a hint of cayenne, allspice, and cinnamon for a unique and flavorful dessert. Perfect for satisfying your sweet cravings or impressing guests with a special homemade delicacy.
— Constant Cookbook
Ingredients
- For the biscuit base:
- 250g Ginger Nut biscuits
- 150g unsalted butter - melted
- For the topping:
- 200g milk chocolate - melted
- Cayenne, allspice, cinnamon to taste
Instructions
- Put the 250g of Ginger Nut biscuits into a food processor and blend until fine. Line a metal (square) oven tray with cooking parchment paper making sure it is securely held to the tray with a thin spread of butter. Add the 150g of unsalted butter and melt until liquid.
- Slowly add the butter bit by bit to the Ginger Nut blend stirring constantly until the texture of wet sand. It make use more or less butter depending on the Ginger Nut. At this point preheat the oven at 170. Firmly press the mixture into the cooking tray on top of the parchment paper and leave to cool for 20 minutes.
- Once chilled, bake for 6-8 minutes. While this cools melt the chocolate. Once the base is mostly cool spread the melted chocolate evenly over the top and sprinkle the cayenne, allspice an cinnamon over the top to your taste.
- Once completely cool cut into squares (or any other shape you want) and enjoy!
Yield
Makes 12 squares
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