Chocolate Ginger Crunch

Before I leave Christmas 2013 behind forever, here is the recipe for the ginger chocolates that has been requested by several members of the Lynsted with Kingsdown Society after they tucked into at the Christmas get together.

This is an ideal recipe to get the children involved in the kitchen (although I would suggest an adult undertakes the melting of the ingredients on the stove). I so enjoyed the times I spent in the kitchen with my mother and it was this that formed the basis of my love of cooking. Although you may not agree sharing this very rich recipe is ideal, I believe that unless our youngsters learn what goes into their food they will never be able to have an understanding of what is good or bad for them. Several years ago I remember my then very young niece being appalled when she watched her mother making jam. She couldn’t believe how much sugar went in to the mix. She quickly learned that you can still enjoy these delicacies, but in moderation.


300g ginger nut biscuits, roughly crushed 140g crystallised stem ginger, finely chopped
300g plain chocolate 100g butter, diced
100g golden syrup  


  1. Line a 20 x 30cm Swiss roll tin with baking parchment.
  2. Mix the biscuits with most of the ginger, then set aside.
  3. Melt the chocolate, butter and golden syrup in a bowl over a pan of simmering water, stir occasionally until the mixture is smooth and glossy.
  4. Pour over the biscuit and ginger mixture and mix together well.
  5. Tip the mixture into the prepared tin and sprinkle over the reserved ginger and press it down lightly.
  6. Chill overnight before cutting into small squares or to the size portion you require.

I would recommend that if cutting into small square, place a cocktail stick in so your guests can avoid chocolaty sticky gingers.