If you’re on the hunt for a delightful treat that combines buttery crunch with a smooth, melt-in-your-mouth topping, look no further than this No-Bake Ginger Slice (Gingernut Traybake) Recipe. It’s a wonderfully simple dessert that combines the nostalgic taste of gingernut biscuits with the creamy indulgence of white chocolate and condensed milk, all without needing to switch on your oven. Perfect for those lazy afternoons or when you want a fuss-free crowd-pleaser, this slice offers layers of texture and flavor that will have everyone coming back for seconds.
Ingredients You’ll Need
The magic of this No-Bake Ginger Slice (Gingernut Traybake) lies in its straightforward ingredients list. Each component works perfectly to build up the slice’s rich texture, warm spice notes, and luscious sweetness, proving that sometimes, simplicity truly is key.
- 300 g Gingernut biscuits: These provide the spicy, crunchy base that’s packed with character.
- 80 g Butter, melted: Adds a velvety richness and helps bind the biscuit crumbs together.
- 80 g Condensed milk: Gives a luscious sweetness and moist texture that holds the base firmly.
- 250 g White chocolate: Melts into a smooth, creamy topping that balances the ginger spice perfectly.
How to Make No-Bake Ginger Slice (Gingernut Traybake) Recipe
Step 1: Prepare Your Tin
Start by lining an 8×8-inch tin with baking paper or cling film. This step ensures your slice comes out easily once it’s set and keeps everything neat, so no sticky edges to fret over.
Step 2: Blitz the Gingernuts
Place the gingernut biscuits into a food processor and blitz them into fine crumbs. The fine texture helps create a compact, sturdy base to support that irresistible white chocolate topping.
Step 3: Mix Biscuit Crumbs with Butter and Condensed Milk
Pour the melted butter and condensed milk into the biscuit crumbs. Stir everything together until the mixture is well combined and has a sticky, sandy texture. This mixture will hold together beautifully when pressed into your tin.
Step 4: Press Into the Tin
Spoon the biscuit mixture into your lined tin, then use the back of a spoon to press it down firmly and evenly. This step is crucial to create a solid base that stays intact when you slice.
Step 5: Melt and Spread the White Chocolate
Carefully melt the white chocolate over low heat, stirring constantly to avoid burning. Once silky smooth, pour it over your biscuit base and spread it evenly to create an inviting glossy top layer that’s hard to resist.
Step 6: Refrigerate Until Set
Place the entire tin into the fridge and refrigerate for at least 4 hours. This waiting game lets the slice set perfectly so that each piece holds together without crumbling. For clean cuts, use a warm knife to slice through without cracking the chocolate topping.
How to Serve No-Bake Ginger Slice (Gingernut Traybake) Recipe
Garnishes
While the slice is delightful on its own, garnish options like a sprinkle of finely chopped crystallized ginger or a dusting of cinnamon add an extra touch of warmth and sophistication. A few white chocolate curls on top can also make your presentation pop, especially when serving guests.
Side Dishes
This Gingernut Traybake pairs beautifully with a cup of robust tea or freshly brewed coffee, enhancing the ginger and chocolate flavors. For a more indulgent experience, serve alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness.
Creative Ways to Present
Thinking beyond the traditional tray? Try cutting the slice into smaller bite-size squares and skewer them on cocktail sticks for an elegant party platter. Alternatively, place individual pieces on decorative plates with a drizzle of caramel sauce or a fresh berry compote for an eye-catching dessert platter.
Make Ahead and Storage
Storing Leftovers
One of the best parts about this No-Bake Ginger Slice (Gingernut Traybake) Recipe is how well it keeps. Store any leftovers in an airtight container in the fridge for up to five days, ensuring the white chocolate topping remains firm and the base stays fresh and crunchy.
Freezing
You can absolutely freeze this slice! Wrap the entire tin or cut slices individually in plastic wrap and place them in an airtight container or freezer bag. Frozen slices will keep perfectly for up to two months. Just thaw in the fridge overnight before serving.
Reheating
This treat is best enjoyed chilled, so reheating isn’t generally necessary. However, if you prefer a softer texture, let it sit at room temperature for about 15 minutes before indulging to soften the chocolate just slightly.
FAQs
Can I use other types of biscuits instead of gingernuts?
Yes! While gingernuts give that signature spicy ginger kick, you can experiment with digestive biscuits or even graham crackers for a different flavor profile. Just remember, the slice’s texture may vary slightly.
Is there a vegan version of this No-Bake Ginger Slice (Gingernut Traybake) Recipe?
Absolutely. Swap out the butter for a plant-based alternative, use vegan condensed milk, and choose dairy-free white chocolate to keep this treat entirely plant-friendly without sacrificing flavor.
What’s the best way to cut the slice without cracking the chocolate?
Use a sharp knife warmed under hot water and wiped dry before slicing. This technique helps create smooth, clean cuts by gently melting the white chocolate top layer.
Can I make this slice in a different size tin?
You can, but adjusting cooking and chilling times might be necessary. Smaller tins give thicker slices while larger tins produce thinner pieces. Just press the base firmly regardless of size for the best texture.
How long does it take to set in the fridge?
Plan on at least 4 hours for the slice to fully set. For best results, refrigerate overnight to ensure the base is firm and the chocolate topping is completely set before slicing.
Final Thoughts
Honestly, this No-Bake Ginger Slice (Gingernut Traybake) Recipe has become one of my absolute favorite quick desserts to whip up when I want something both indulgent and fuss-free. It’s a guaranteed crowd-pleaser, and once you try it, you’ll understand why it’s a staple in so many homes. So go ahead, dive in, and treat yourself and your loved ones to this superbly easy and delicious slice. You’ll wonder how you ever lived without it!
Print
No-Bake Ginger Slice (Gingernut Traybake) Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
Description
This No-Bake Ginger Slice combines the spicy crunch of gingernut biscuits with a creamy white chocolate topping, creating a delicious and easy traybake dessert that sets in the fridge. Perfect for a sweet treat without the need for baking.
Ingredients
Base
- 300 g Gingernut biscuits
- 80 g Butter, melted
- 80 g Condensed milk
Topping
- 250 g White chocolate
Instructions
- Line the tin. Prepare an 8×8-inch tin by lining it with baking paper or greaseproof paper to prevent sticking.
- Blitz the gingernuts. Crush the gingernut biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
- Mix base ingredients. In a bowl, combine the gingernut crumbs with melted butter and condensed milk until the mixture is well coated and sticky.
- Press into tin. Spoon the mixture into the lined tin and press it down firmly with the back of a spoon or your hands to form an even base layer.
- Melt the white chocolate. Gently melt the white chocolate over low heat using a double boiler method or in short bursts in the microwave, stirring frequently to avoid burning.
- Spread the chocolate. Pour the melted white chocolate evenly over the pressed biscuit base, smoothing the surface with a spatula.
- Refrigerate. Place the tray in the refrigerator and chill for at least 4 hours or until the slice has fully set.
- Cut and serve. Remove from the fridge and cut into slices using a warm knife to prevent the chocolate from cracking.
Notes
- Use a warm knife when slicing to keep the chocolate topping smooth without cracking.
- You can substitute condensed milk with a dairy-free alternative for a lactose-free option.
- Store the slice in the refrigerator to keep it firm and fresh.
- This recipe does not require baking, making it a quick and simple dessert to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
