¼ cup shelled pistachios, or nuts of your choice roughly chopped
8 gingernut biscuits or more according to your taste roughly chopped.
Method
1. In a saucepan, combine the white chocolate buttons, butter, golden syrup and condensed milk. Place over a low to medium heat and cook while stirring until the chocolate has melted and all ingredients are combined.
2. Add the cinnamon, mixed spice, ground ginger, vanilla and a pinch of salt to the mixture; continue stirring while cooking for a further minute. Remove from heat.
3. Add half the chopped pistachios or nuts of your choice and gingernut biscuits to the fudge and stir well to combine, then transfer the fudge to a lined square cake tin, scatter the remaining pistachios and gingernut biscuits over the top of the fudge and press into the surface carefully using your hands.
4. Cover and place the fudge into the fridge for a minimum of 2 hours or until firm. Once set, remove from the tin and use a sharp knife to cut into small portions (very rich fudge so small portions are best).
5. Serve immediately or keep in an airtight container in the fridge for up to 7 days.