Ingredients
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200g dark cooking chocolate, chopped
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100g unsalted butter
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1 tsp Queen Vanilla Bean Paste
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⅓ cup (75g) white sugar
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2 tbsp (25g) brown sugar
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1 large egg
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1 large egg yolk, extra
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170g plain sweet biscuits (arrowroot, marie), coarsely crushed
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1 cup (120g) mixed nuts: pistachios, hazelnuts & almonds
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50g crystallised ginger, finely chopped (optional)
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2 tbsp (25g) icing sugar
Method
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1
In a medium heatproof bowl, combine chocolate and butter. Place bowl over a saucepan of simmering water and stir until melted.
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2
In separate bowl, combine Vanilla Bean Paste, sugars, egg and egg yolk and whisk to combine. Add to chocolate mixture over simmering water. Stirring constantly, continue to cook until sugar has dissolved and mixture is smooth, about 5-10 minutes. Remove from heat.
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3
In a large bowl, combine biscuits, nuts and crystallised ginger. Add chocolate mixture to biscuit mixture and stir well.
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4
Immediately divide the chocolate mixture into two between two sheets of cling wrap. Roll up in cling wrap and twist ends. Refrigerate the logs for 1-2 hours or until firm. Roll in icing sugar and allow to sit for 10 minutes at room temperature before cutting into slices to serve.
Recipe Tips:
Crush biscuits in a zip lock bag with a rolling pin.
Every 20 minutes during chilling time, get the logs out of the fridge and give them and quick but gentle roll on the bench to ensure a nice log shape while setting
For a white chocolate version, follow the directions and use gingernut or chocolate biscuits, and replace nuts and ginger with almonds, pistachios, cranberries and apricots equaling 1 1/3 cup total.
Storage:
Can be made ahead. Will keep for 1 week in the fridge or up to 1 month in the freezer.
Comments & Reviews
PI would like to try this recipe.
Sylvia
Your gingerbread recipe is easy to use keep up the great work you enjoy your Christmas Day
Jenny