Line an 8-inch rectangular baking tin with parchment paper.
Melt the butter and golden syrup together in a large saucepan over medium-low heat. Once the butter has melted, add the chopped dark chocolate and stir together until it has melted.
100 grams unsalted butter, 150 grams golden syrup, 300 grams dark chocolate
Add in the crushed cookies, orange zest, dried ginger and salt. Mix well and then pour into your prepared pan. Press down evenly using a silicone spatula, and then put in the fridge for at least 30 minutes.
250 grams ginger cookies, zest 1 orange, ½ teaspoon ground ginger, ¼ teaspoon kosher salt
Melt the white chocolate in a microwave or over a double boiler, then pour over the dark chocolate layer. Sprinkle with chopped pistachios and cranberries. Put in the fridge for at least one hour, then cut into small bars.
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on 'METRIC' above the ingredients. Ginger cookies: use ginger nuts or gingersnaps. Swap them out for graham crackers, digestive biscuits, Lotus Biscoff Cookies or your favorite cookies! Pistachios: swap out the pistachios for walnuts or pecans.Dried Cranberries: replace this with dried cherries or raisins. Golden Syrup: if you can't find golden syrup, use an equal amount of honey or corn syrup. Storage: keep in an airtight container for up to 3-4 days. If your home is warm, I recommend keeping in the fridge.