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Preheat the oven to 180C.
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Cream the peanut butter and sugar together in a bowl (or a food processor if you're lazy like me!)
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Mix in the egg until totally combined.
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Add the ginger and the flour and mix well, it will be a very stiff, crumbly mixture. If using a food processor, add all the ingredients to the processor and and mix for a few seconds until you have a firm dough.
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Grease a 15x20cm rectangle tin.
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Press the dough into the tin and flatten using your hands or the back of a fork.
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Cook for 15-20 minutes until golden brown.
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Leave to cool in the tin.
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When cool, melt the milk chocolate on low in the microwave or in a bowl over a pan of hot water.
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In a separate bowl, repeat with the white chocolate.
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Spread the milk chocolate over the traybake, then drizzle the white chocolate on top.
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Allow to set and then cut into pieces using a sharp knife and remove from the tin.