3 hours cool minimum
Makes 24 Pieces
150g gingernut biscuits, chopped roughly
200g dark chocolate
1 tablespoon brown sugar
2 tablespoons golden syrup
80g Buderim Ginger Naked Ginger, chopped roughly
Pinch of sea salt
STEP 1 Line a 20cm square tin with foil.
STEP 2 Melt the butter, dark chocolate, sugar and golden syrup over a double boiler, remove from heat.
STEP 3 Mix in the salt, biscuits and Buderim Ginger Naked Ginger and pour the mixture into the tin. Set in the fridge for at least 3 hours.
STEP 4 Remove from fridge and lift out with the foil. Cut into 6 x 4 rows. Enjoy!