This recipe is perfect for picnics or if you want to make a dessert fairly quickly – no baking is required and it just needs a couple of hours in the fridge to set. The original recipe comes from the BBC Good Food website.

Ingredients

200g milk chocolate
100g unsalted butter
2 tbsp golden syrup
125g digestive biscuits
135g bag of Maltesers

For the topping

200g dark chocolate (I used Green & Black’s 70%)
25g unsalted butter
1 tsp golden syrup

White chocolate stars (optional)

Method

1. Line a 20cm square baking tin with baking parchment. Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

2. Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.

3. Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.

4. For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.

5. Cover the tin with foil and refrigerate for 1-2 hours before cutting into squares. Store in the fridge in an air tight container, and remove a few minutes before serving.

Enjoy!

Post updated 26th June 2016.

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This recipe appeared in the June 2014 issue of BBC Good Food magazine, but is originally taken from ‘Three Sisters Bake‘ by Gillian, Nichola and Linsey Reith.

Ingredients

For the shortbread base
280g plain flour
125g caster sugar (I used golden, but any is fine)
1 tsp baking powder
2 tsp ground ginger
180g cold unsalted butter, cubed (plus extra for greasing)

For the fudgy ginger topping
180g unsalted butter
100g golden syrup
375g icing sugar
2 tsp ground ginger

Method

1. Heat the oven to 180C/160C fan/gas mark 4. Line the base of your tin with baking parchment and butter the sides.

2. To make the shortbread base, place the flour, sugar, baking powder and ginger in a food processor and pulse briefly to mix the ingredients. Add the butter and pulse until the mixture resembles course breadcrumbs. Alternatively, you could mix the dry ingredients in a large bowl and rub in the butter by hand.

3. Press the mixture firmly into the prepared tin, levelling it out using a spatula. Bake for 18-20 minutes, until the shortbread is golden brown. Allow to cool in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. (Although the original recipe says to take it out of the tin, I let it cool completely in it because it needs to be in the tin when you make the topping.)

4. When completely cool, make the topping. Place the butter and syrup in a pan and melt on a very low heat. Sift the icing sugar and ground ginger into the melted mixture and beat well (the original recipe says to beat with an electric hand mixer for 2-3 minutes, but I just did it by hand for about a minute).

5. Pour the topping over the shortbread and spread it out evenly with a spatula. Allow to set at room temperature before cutting into bars. Store in an air-tight tin. Enjoy!

Post updated 18th July 2016.

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