This Caramel Gingernut Slice is simple, no bake and super sweet. This slice consists of a sweetened gingernut biscuit base topped with a sweet caramel sauce!
The idea for this recipe actually came off a condensed milk can years ago! I never made the slice and it wasn’t until a few months ago, when I was going through my stockpile of recipes, that I even remembered I had it. So I made it and instantly fell in love. I then tweaked the recipe to make it my own and here we are!
I don’t know if Gingernuts are just a New Zealand thing but for anyone who doesn’t know what they are they are a very hard, break-your-teeth biscuit with an intense flavour of ginger. Imagine a hard version of Ginger Kisses. If you can’t get your hands on Gingernuts, use any equivalent you can find. The flavour of the Gingernuts gives this slice its unique flavour and texture on the palate. It has an underlying heat and tang behind all the sweetness that really is quite unusual but really delicious!
I am posting the recipe over at BakeLife today. Bake Life is a place for bakers of all levels to share their creations and to support one another.
Click here for the full recipe or view it below!
Caramel Gingernut Slice
- 3 Cups Gingernuts (Ginger Cookies) (250g)
- 1/3 Cup Butter, Melted (75g)
- 1 Tin Sweetened Condensed Milk (397g)
- 1/4 Cup Brown Sugar (50g)
- 1/4 Cup Golden Syrup (90g)
- 1/3 Cup Butter (75g)
- Crush the Gingernuts until they are a fine crumb. Stir in the melted butter and press into a greased 9"×9" baking tin.
- Place that in the fridge to set for 30 minutes.
- To make the caramel, place the condensed milk, brown sugar, golden syrup and butter in a saucepan over a medium heat and mix until all malted together. Cook for a further 5-10 minutes until the mixture becomes a light golden brown.
- Pour thew caramel over the base and place it back in the fridge to set (preferably overnight).