Ginger & Orange Knutsford Knud
The Ginger & Orange Knutsford Knud was served during the taste testing day, and it's still a firm favourite.
Made with fiery ginger biscuits, pecan nuts, dark chocolate, and orange zest for extra flavour, it's a delicious combination.
This one's perfect for chocolate orange lovers.
Ginger & Orange Knutsford Knud Recipe
Ingredients
- 150g unsalted butter - cut into cubes (see hint below)
- 4 tbsp golden syrup
- 2 tbsp cocoa powder
- 50g dark chocolate (54%) - chopped into chunks
- 125g ginger biscuits - broken into pieces no bigger than 1cm
- 40g pecan - roughly chopped
- 40g Rice Krispies
- grated zest of 1 large orange
To cover:
- 100g milk chocolate (54%)
- 1or 2 extra ginger biscuits - crushed to sprinkle on top
Hint: DO NOT substitute the butter for margarine. The high water content in margarine makes the Rice Krispies & biscuits go soft, so the Knud loses it's signature crispy texture
Directions
- Melt the base: Add the butter, golden syrup, cocoa powder, and chopped chocolate to a large glass bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water). Stir continuously until the chocolate and butter completely melt to a smooth consistency.
- Mix the Knud mixture: Remove from the heat and tip in the biscuit crumbs, chopped nuts, Rice Krispies, and grated orange zest. Mix well.
- Prepare the tin: Lay a piece of clingfilm over a traybake or swiss roll tin, letting it hang over all the sides.
- Shape the Knud: Spoon the Knud mixture along one long edge of the tin, pressing it slightly against the sides to start forming a log shape. Carefully use the clingfilm to lift the mixture and roll it tightly, twisting the ends of the clingfilm as you go until you have a firm cylinder. Secure the ends by tucking them under the clingfilm flap.
- Chill and set: Place the rolled Knud in the fridge for at least 2 hours to let it firm up (see Tip 3 below).
- Unwrap: Remove the clingfilm and let the Knud sit on baking paper at room temperature for about 30 minutes.
- Chocolate coating: Melt the remaining 100g of chocolate, To make it easier, stand the Knud on one end and use a palette knife to spread the coating evenly over the entire surface. Finish with the ends.
- Decorate and enjoy: Sprinkle with the additional biscuits crumbs, if desired. Let the chocolate coating harden completely, then slice and serve.
Orange & Ginger Knutsford Knud Recipe Tips:
Tip 1: I use Botham's of Whitby Shah Ginger biscuits from Booths for this recipe, but different biscuits have slightly different absorbency. So if you feel your mixture is too wet, either add a few extra crumbs, or another handful of Rice Krispies to soak up more of the chocolate.
Tip 2: As when making any type of Knutsford Knud, letting the mixture cool slightly before you roll it can make it easier to shape.
Tip 3: Giving the clingfilm wrapped Knud a gentle roll about 1 hour into the chilling time will help keep the cylinder shape by preventing too much of a flat bottom.
Tip 4: Bringing the chilled Knud back to room temperature before coating prevents the chocolate from setting too quickly as you're attempting to spread it. So don't miss this step!
