200 g ginger biscuits
60 g dried cranberries
60 g crystallised ginger, finely chopped, plus more for the top
50 g pecan nuts, roughly chopped
125 g butter
2 tbsp golden syrup
700 g white chocolate, chopped
- Line a 20cm brownie tin with baking paper. Crush the biscuits by putting them in a bag and smashing them with a rolling pin, then tip them into a bowl and add the cranberries, ginger and pecans.
- Put the butter, golden syrup and 500g white chocolate in a heatproof bowl, and melt them in a microwave – or by setting the bowl over a pan of simmering water – until you have a smooth mixture. Pour this over the biscuit mix and stir until everything is coated. Spoon the mixture into the tin and press down. Melt the rest of the chocolate and spread it on top, then shake the tin to settle the surface. Top with more chopped ginger if you like. Leave to cool and set completely (put it in the fridge if you need to). Lift the tiffin out of the tin, cut into squares and gift wrap.