Recipe may contain gluten, tree nuts, milk, egg and lactose.
Use gingerbread men and Turkish delight pieces to decorate this white Christmas slice. A perfect gift for loved ones or a ready-made snack for kids at Christmas time!
125g unsalted butter, at room temperature
120g (2/3 cup, lightly packed) brown sugar
80ml (1/3 cup) golden syrup
340g (2 1/4 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
1/2 tsp bicarbonate of soda
40g (1 cup) rice bubbles
55g (1/4 cup) glacé ginger, finely diced
80g (1/2 cup) macadamia nuts, lightly toasted, finely chopped
200g white chocolate, melted, plus 30g extra, melted
5 Method Steps
Step 1Line base and sides of a 3cm-deep, 16 x 26cm rectangular tray with baking paper. Use electric beaters to beat butter(125g unsalted butter, at room temperature) and sugar (120g (2/3 cup, lightly packed) brown sugar) in a large bowl until pale and creamy. Beat in golden syrup (80ml (1/3 cup) golden syrup) and egg (1 egg) then use a spoon to fold through flour (340g (2 1/4 cups) plain flour), ginger (1 tbs ground ginger), mixed spice (1 tsp mixed spice), cinnamon (1 tsp ground cinnamon) and bicarb (1/2 tsp bicarbonate of soda) until a smooth dough forms. Shape into 2 discs. Cover in plastic wrap. Place in the fridge for 15 minutes to chill.
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Step 2Roll out 1 dough disc between 2 sheets of baking paper until large enough to cover base of prepared tray. Transfer to tray. Bake for 10-15 minutes or until firm. Set aside to cool.
Step 3Grease a baking tray. Line with baking paper. Roll the remaining dough disc until 5mm thick. Use a mini gingerbread man cookie cutter to cut shapes from dough. Place shapes on prepared tray, allowing room for spreading. Bake for 5-10 minutes or until golden. Repeat with remaining dough. Transfer to a wire rack to cool.
Step 4Combine the rice bubbles (40g (1 cup) rice bubbles), ginger (55g (1/4 cup) glacé ginger, finely diced) and macadamia (80g (1/2 cup) macadamia nuts, lightly toasted, finely chopped) in a large bowl.
Step 5Add white chocolate (200g white chocolate, melted, plus 30g extra, melted) and stir until well combined and coated. Spread thinly over gingerbread base. Set aside for 2 hours or until set. Use extra chocolate to attach gingerbread men to the top.