This Millionaire gingerbread has the perfect balance of spicy ginger flavour, sweet caramel and bitter chocolate.
- Serves: 8- 10 |
- Prep Time : 30 mins |
- Cook Time : 30 mins
120 g brown treacle sugar
⅔ C (160 ml) maple syrup
1 Tbsp (15 ml) fresh ginger, finely grated
325 g flour, sifted
1 tsp (5 ml) bicarbonate of soda
85 g brown treacle sugar
90 g butter
2 Tbsp (30 ml) maple syrup
pinch of salt
1 tsp (5 ml) vanilla extract
½ C (125 ml) cream
2 tsp (10 ml) butter
Preheat the oven to 180 ºC.
Place the butter and sugar into a mixing bowl and beat well. Add the maple syrup and the fresh ginger and mix well.
Sift the flour and bicarbonate of soda together and add to the butter and sugar mixture.
Knead the dough lightly on a floured surface. Press the dough into a 10 x 28 cm rectangular, loose-bottomed tart tin. Bake for 12-15 minutes, turning the tin around half way through the cooking time.
The dough will puff up slightly; gently press it down with the back of a spoon.
Whisk the condensed milk, brown sugar, butter, maple syrup and salt together in a saucepan and cook over medium heat until the sugar dissolves, the butter melts and the mixture comes to the boil. Stirring constantly, cook the mixture until it reaches 110 ºC. Whisk in the vanilla extract and pour the caramel over the prepared gingerbread. Allow to cool completely.
Place the chocolate into a glass bowl and set aside.
Bring the cream and butter to a soft boil over medium heat and pour this heated mixture over the chocolate. Allow to stand for 5 minutes to melt the chocolate and then whisk together.
Pour the chocolate over the caramel and allow to set.
Decorate the top of the tart with golf leaf, or a dusting of edible gold dust. Remove from the tin, slice and serve.
Smart Idea/Festive Idea/Festive Thought: Package as a thank you gift for your festive host or hostess.