Ginger Slice Ingredients
That is when I thought of ginger nut biscuits! Do I have any ginger nut biscuit fans here? The classic biscuit that Nanna always had a packet in her pantry just waiting to feed her grandchildren? Well that’s what my Nan did and still does hehe. I love ginger nut biscuits, especially with a cuppa tea, a nostalgic afternoon tea treat indeed. Using these biscuits I thought was perfect for this slice as they’re already ginger infused so no need to guess and then keep testing this slice if I added too little or too much ground ginger.
Let’s look at the other ingredients used to create this ginger slice:
- Ginger nut biscuits
- Unsalted butter
- Unsweetened condensed milk
- Golden syrup
- Icing sugar
- Ground Ginger
As you can see the ingredient list is short, yay! There is also quite a bit of sweet things going on here with the condensed milk, golden syrup and icing sugar. It’s a sweet slice that is a treat but I’m not trying to justify any of the ingredients here, it tastes amazing and I hope you enjoy it too. As it is more on the sweet side, you really only need one slice, or two if you really like it!
How do you make this ginger slice? It’s so easy!
How to Make Ginger Slice
- You first crush the biscuits in your food processor and if you don’t have one, I’ve shared an alternative method for you in the recipe. Then add your crushed biscuits to a mixing bowl.
- In a small pot you melt together your butter and condensed milk until smooth. Pour this over your crushed biscuits, mix until well combined, press into the lined pan, refrigerate until firm and voila, your base is made. One note I would like to make here is when you have pressed the base mixture into the pan, you’ll notice some melted butter beginning to settle on top, as though it hasn’t been mixed through the crushed biscuits enough. This occurrence is completely ok! It will set and then be covered up with the icing. There. Has to be this amount of butter in the base for it to not be crumbly.
- To create the icing, you will use the same pot as you before. Add all the icing ingredients, mix over a medium heat until golden and smooth with no lumps remaining. This icing is thick!
- Time to pour the icing over your set base. Because it’s on the thicker side, like a warm pliable buttercream frosting, you’ll want to move the pan around immediately after pouring over the icing. Moving the pan around will allow the icing to spread out evenly without you having to touch it with a spatula. Although I have suggested you still use a spatula if needed to get the icing to spread right into the corners.
- Now place your slice back into your refrigerator for 30 minutes to 1 hour until the icing is completely set! It will be firm and the longer it’s left in the fridge, it will harden quite a bit, you’ll notice it the next day.
I would love to know if you make this ginger slice and most of all, I hope you enjoy! Sam xPrint
This glorious slice has a ginger nut biscuit base and a creamy golden icing with an extra touch of ground ginger. It has the perfect ratio of sweetness paired with the warm and sharp taste of ginger. Easy 3-ingredient base that requires no baking paired with a delicious icing that is velvety smooth.
- 250g packet ginger nut biscuits
- 115g unsalted butter
- 1/4 cup (80g) unsweetened condensed milk or condensed coconut milk
- 80g unsalted butter
- 2 Tbsp (60g) golden syrup
- 1 cup (150g) icing/powdered sugar
- 1/2 tsp (5g) ground ginger
- Line a square pan 9 inch x 9 inch (20cm x 20cm) with baking/parchment paper and set aside.
- Crush biscuits in a food processor until it turns to crumb. Alternatively, crush biscuits in a plastic zip lock bag and use a rolling pin to roll over them until they turn to crumb.
- Place crushed biscuits in a medium sized mixing bowl and set aside.
- In a small pot, add butter and condensed milk. Place over a low-medium heat until butter is completely melted and mixture is smooth, stirring occasionally, do not let it to boil or simmer.
- Remove butter mixture from heat and pour over crushed biscuits. Mix with a wooden spoon until well combined. Set pot aside as you’ll use it again for the icing.
- Press mixture into lined pan, evening/smoothing out the top. Place in the refrigerator to chill for 45 minutes – 1 hour or until firm. NOTE: There will be excess melted butter that settles on top of the base, this is ok, it will set and be extra delicious!
- In the same pot, add all icing ingredients; butter, golden syrup, icing sugar and ginger.
- Place over a medium heat and mix with a spatula until completely melted and smooth, it will thicken up. Keep stirring until no lumps remain, don’t let it simmer or boil, you may need to turn the heat to low.
- Once icing is smooth, remove from heat and take the base out of the fridge.
- Pour icing over base and move pan around to allow the icing to spread out evenly, you may want to use your spatula to spread it out.
- Return to refrigerator and allow icing to set, about 30 minutes – 1 hour.
- Once icing is set and firm, remove from pan by lifting up the baking paper and place on a board.
- Slice into rectangles or squares.
- Store in an airtight container, refrigerated, for 1 week – 10 days.