The perfect tea time treat – caramel ginger slice. The sweet ginger taste pairs will with a delicious Rooibos tea or a mug of strong coffee.
Recipe by Donna Hay
Caramel ginger slice
- 500g gingernut biscuits, chopped
- 220g butter
- 175g (1 cup) dark brown sugar
- 250ml (1 cup) light corn syrup
- 1 x 395g tin sweetened condensed milk
- 15ml (1 tbsp) good quality cocoa, sifted
- 80ml coffee-flavoured liqueur
Place the biscuits in a food processor and process until roughly chopped.
Press half of the biscuit crumbs into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper, reserving the remaining biscuits. Set aside.
Melt the butter in a saucepan over low heat. Add the sugar and whisk until well combined. Add the corn syrup and condensed milk, increase heat to high and bring to a boil. Cook, whisking continuously, for 10 – 12 minutes or until thickened.
Remove from the heat, stir through the cocoa and liqueur and pour over the biscuit base.
Press the reserved biscuits onto the caramel. Cool at room temperature for 2 hours or until set.
Slice to serve.
If you loved this caramel ginger slice, then you will definitely enjoy these recipes (take our word for it):
Super-easy lemon cheesecake (gone are the days of overly fussy cheesecakes)
Peppermint Crisp fridge tart (one of your all-time favourites)
Chocolate malva pudding (a traditional South African dessert with a delicious, chocolatey twist)