This month's Sweet Adventure's Blog Hop (hosted by lovely JJ) theme is Heavenly Holiday Truffles. Yes please. Truffles just so happen to be one of my favourite things to make - mostly because they are so quick and easy, but also because they are really fun to reinvent every time. This time, I thought I would take it up a notch and add a gingerbread biscuit base for crunch and some crystallised ginger for a festive touch. And squares because why not?
- 320g Butter, softened
- 3/4 cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla Paste
- 2 and 1/4 cups Plain Flour
- 1 tbs Ground Ginger
- 1 tbs Ground Cinnamon
- Pinch of Salt
- 1/2 Cup chopped Crystallised Ginger (optional)
Put the sugar and butter into the bowl of an electric mixer with a paddle attachment and beat on slow to medium speed until just incorporated. Add egg followed by vanilla and mix for about a minute until mixed in well. Sift in flour, ginger, cinnamon and salt then mix on low to medium again until just incorporated, making sure to scrape down sides of the bowl. Finally add the crystallised ginger and mix again. The dough is ready when it starts clumping around the paddle.
Wrap in cling film and leave in the fridge to rest for at least an hour. Roll out onto a floured surface to about 0.5cm thick rectangle. Lay onto grease proof paper then refrigerate for another 15 mins.
Bake in a preheated oven at 185°C until the edges start to golden. Leave on the tray to cool completely.
- 200g White Chocolate, chopped
- 150g Double Cream
- 1/3 cup Crystallised Ginger, chopped finely
- Ground Cinnamon, to sprinkle
In a bain marie, melt chocolate then take off the heat and stir through cream. When smooth, mix in ginger.
Pour over gingerbread and chill for at least 2 hours until set. Sprinkle over cinnamon and cut edges straight before cutting into squares to serve.