Dark Chocolate Ginger Squares

This is based on Claire MacDonald's recipe in A Salute to Cooking but she adds pistachio nuts which I'll put here as optional - I don't add them because I think they're nicer plainer. This is really easy and I actually made it because I was sad and wanted to cook but use things that I had in the cupboard already and I've had a jar of stem ginger hanging around for ages so I finally got to use some.This is a particularly easy recipe because it's basically just melting and stirring.

Dark Chocolate Ginger Squares

Makes about 20 squares

225g (8 oz) butter, cut into cubes
225g (8 oz) dark chocolate broken into bits
2 large egg yolks
225g (8 oz) ginger biscuits, crumbed
3 tablespoons ginger wine
8 pieces stem ginger, drained and sliced finely

Claire uses 120g (4 oz) toasted pistachio's which I leave out. I use Stone's ginger wine but any will do. Butter a brownie tin and line the bottom with baking paper.

1.  Put the biscuits in a sturdy plastic freezer bag and bash with a rolling pin. You can use a magimix if you want but it'll be less therapeutic. Tip into a big mixing bowl.

Crumbed Biscuits

2. Thoroughly mix the ginger wine in with the biscuit crumbs.

3. Melt the chocolate and butter together over a gentle heat in a heavy based saucepan. Stir together until it is thick and glossy.

4. Beat the egg yolks into the hot chocolate and butter mixture.

5. Mix the ginger biscuit crumbs, and the pistachio's if you are using them, and half the stem ginger into the chocolate mixture. Stir thoroughly.

6. Pour the mixture into the prepared tin so it's smooth and even. Leave to set.

7. When it's mostly set scatter the remaining stem ginger over the top and cut into squares.

Finished Dark Chocolate Ginger Squares