Ingredients

1. 100g unsalted butter, plus extra for greasing
2. 200g ginger GF crinkle crunch biscuits
3. 200g smooth dark chocolate
4. 4 tbsp golden syrup
5. 75g dried cranberries
6. 80g shelled pistachios

Method

1. Grease a 20 x 20cm baking tin with butter and line with greaseproof paper, so that it hangs over the edges.
2. Break the biscuits into small pieces. Set aside.
3. Half fill a pan with boiling water from the kettle. Break the chocolate into small pieces and put it in a heatproof bowl. Add the butter and the golden syrup, then place the bowl over the water and leave to melt. Stir gently until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.
4. Put the broken biscuits, along with the cranberries and pistachios into the chocolate. Stir to combine. Spoon the mixture into the tin, pushing it down with a spoon. Cover with cling film and refrigerate for 4 hours.
5. When set, lift the cake out of the tin using the paper. Cut into chunks. Eat. It’s moreish.