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
