These cranberry and ginger slices are ideal for the festive season and so easy to make. You can always decorate with a bit of glitter to add some Christmas sparkle.
Here you go…
Easy Festive Cranberry and Ginger Slice
Preparation:
Grease and line a 30x 23 cm tiffin tray
Ingredients:
125 grammes of unsalted butter
2 tablespoons of golden syrup
1 x tin of caramel
3 x balls of stem ginger finely chopped
1 x teaspoon of syrup from stem ginger jar
500 grammes of finely crushed Ginger Nut biscuits (best to do this in a food processor)
2 x 100 gramme bars of milk chocolate
Half a bar of white chocolate
200 grammes of dried cranberries
Method:
Place the butter, syrup, caramel, chopped stem ginger and ginger syrup into a heavy bottomed pan. Put the mixture on a low heat and allow to melt.
Keep stirring and increase the heat slightly. You want the mixture to be slightly bubbling. Add 150 grammes of the cranberries. Continue to stir until the mixture is a nice dark toffee colour (usually about 15 mins.)
Remove from the heat and stir in the crushed ginger nuts until you have coated all the biscuit crumb and you have a nice thick gooey mixture. Please take care as the caramel/ginger mix will be very hot. Press evenly into the prepared tray and use the back of a spoon to smooth and even out. Set aside and allow to cool.
Melt the two bars of milk chocolate in a microwave or in a bowl over a pan of hot water. It’s best to break up the chocolate into small chunks before melting. Stir the chocolate until it’s smooth and creamy.
Spread the chocolate on to the ginger mix, making sure it is even and right up to the edges. Sprinkle the remaining cranberries evenly over the top whilst the chocolate is still wet. Set aside and allow the chocolate to set.
Place the white chocolate in a small plastic bag and melt in a microwave using short bursts of power as it can burn easily. Once melted snip off a small corner of the bag using sharp scissors – this makes a piping bag. Pipe the white chocolate over the top of the slice. You can do circles or just drizzle back and forward – whatever takes your fancy.
Place the tray in the fridge and cool for around two hours. When your tray bake has fully set, remove from the fridge and slice using a warm knife. Once sliced you can spray on some gold edible glitter for a sparkly, festive finish.
These treats would make a nice accompaniment to your after dinner coffee. Enjoy.
Wishing you all a merry Christmas!
