• 1 pkg. Effie’s Ginger Biscuits, crushed
• 1/4 c. sweetened condensed milk
• 2 T. golden syrup
• 1 c. powdered sugar
• 1 T. ground ginger
• 1/2 c. unsalted butter + 1/3 c. unsalted butter
• 1/4 c. pistachios, chopped

Line a 9x9 pan with parchment paper.

Put 1/2 cup butter and sweetened condensed milk into a small saucepan. Cook on low heat until combined, and smooth.

Pour the melted butter mixture into a medium bowl. Add the crushed biscuits and combine with a wooden spoon.

Pour the biscuit mixture into the pan, gently pressing down with your hand or the bottom of a measuring cup, and refrigerate for 45 minutes.

In the same small saucepan, add in 1/3 cup butter, powdered sugar, golden syrup, and ground ginger. Cook on medium heat, stirring continuously, until smooth and thickened.

Pour filling over biscuit base and move the pan around to allow the filling to cover the entire base. Sprinkle evenly with pistachios.

Refrigerate for 1 hour.

Slice into squares and enjoy!