Run, run as fast as you can — this Gingerbread Man Tiffin won’t last long!
So quick and easy and the variations are endless. This is a great recipe to use up extra nuts and dried fruit after your holiday baking. Just keep the base mixture of the butter, caster sugar, golden syrup, and cocoa the same and add your own variations. Ginger biscuits and chopped crystallised ginger are a great combination. This is also a fun recipe to get children involved in the making.
8” round cake tin or 7” square cake tin, buttered and lined with nonstick paper (the size isn’t crucial for this recipe, use what you have – even a loaf tin will work)
150g butter, cubed
3 Tablespoons caster sugar
3 Tablespoons golden syrup
6 teaspoons cocoa powder
225 digestive or rich tea biscuits, crushed by hand, leave some shards – you don’t want crumbs!
Handful dried cranberries
110g milk chocolate
100g dark chocolate
Mini gingerbread men for topping
Melt and stir together in a large saucepan over a low to medium heat butter, sugar, golden syrup, and cocoa powder until all is incorporated.
Remove from heat and stir in the cranberries and biscuits.
Press mixture into the lined tin.
Melt the chocolates together either in the microwave in short 20 second bursts or in a bowl over a pan of simmering water.
Pour the chocolate over the biscuit mixture smoothing over to completely cover the cake, top with the mini gingerbread men, and refrigerate for a minimum of two hours before cutting into squares or slices (use a hot kitchen knife for easier cutting).
Store leftovers in the fridge.
Let’s Bake Together!
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