It is also a great way to use up leftover biscuits. Digestive biscuits are quite expensive here in Australia, so whenever they are on offer I stock up on a packet or two. I find them so handy to have in to use for cheesecake bases, no bake tart cases, or some type of last minute chocolate treat that doesn’t involve putting the oven on.
I bought a packet of digestives on a recent supermarket trip and was unpacking the rest of shopping, Mini Jones helping me get things out of the shopping bags. As I was putting the milk in the fridge, I looked behind me, to see him sat on the floor carefully unwrapping the packet of digestives! He had no idea there were biscuits in there – he doesn’t know what biscuits are – he is just going through a phase or unwrapping or opening any packet he can get hold of.
So, left with an open packet of biscuits in my hands, I used the opportunity to make a chocolate fridge slice. Looking in the cupboard to see what else needed using up, I found some uncrystallised bare ginger, dried apricots and a little chocolate. I love the combination of spicy ginger and bittersweet chocolate, and with the sweet apricots adding a little fragrant sweetness, it worked out well!
This fridge cake uses less chocolate than other recipes, and with small chunks of spicy ginger running through it, is less sweet than other no bake cakes I usually make. This does come with a downside though: we ate double the amount in one sitting…
What is Uncrystallised Bare Ginger?
It is similar to crystallised ginger in that the ginger root is cooked a syrup until soft and sticky. However, crystallised ginger goes through an extra step and is then coated in granulated sugar. If you don’t have uncrystallised bare ginger, you can use crystallised ginger in this recipe, but the slice will be much sweeter, and have less of a fiery ginger hit.
What are Digestive biscuits?
I love the fact digestives were developed in the UK in the early 19th Century to aid digestion. Now it’s all about yogurt and chia seeds to help aid digestion, not biscuits! Many varieties contain Wholemeal flour which gives them their slightly nutty taste, and I gather that should be higher in fibre and lower in sugar than other biscuits/cookies. In the UK they can be either eaten sweet, dunked in a cup of tea; or savoury, served with cheese like a cracker.
Can’t find digestive biscuits?
If you’re in America/Canada, graham crackers would be a great substitution. If you’re in Australia and can’t find digestives or want a cheaper substitute, try Arnott’s Shredded Wheatmeal.
Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!
Ginger and Apricot Chocolate Fridge Slice
Ingredients
100g / 1/2 c margarine/butter
200g / 2 c digestive biscuits - or graham crackers - crushed
60g / 1/3 c dried apricots, roughly chopped
60g / 1/3 c uncrystallised bare ginger, roughly chopped
50g / 1/3 c dark chocolate, roughly chopped
50g / 1/3 c white chocolate, roughly chopped
Topping (optional)
25g / 1/4 c dark chocolate, melted
2 cubes uncrystallised bare ginger, finely chopped
Method
Line a 20cm x 20cm (8" x 8") tin with baking paper and lightly grease with a little margarine/butter.
In a small sauce pan, melt the margarine/butter over a low heat.
Meanwhile, mix the crushed biscuits with the ginger and dried apricots in a mixing bowl, then add the chocolate on the top.
Pour over the melted butter and stir to combine - the heat from the butter should melt the chocolate slightly, but still leave some chunks.
Press the mixture into the tin, then either place in fridge, or drizzle over a little melted chocolate and finely chopped ginger before placing it in the fridge for a couple of hours to firm up.
Cut into squares and enjoy!