• 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

    Serves: 12
    Cooking Time: 20 mins + 2 hrs to set

    Ingredients

    • 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

    Instructions

    1

    Place the biscuits in a food processor and process until roughly chopped.

    2

    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.

    3

    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.

    4

    Remove from the heat, stir through the cocoa and liqueur and pour over the biscuit base.

    5

    Press the reserved biscuits onto the caramel. Cool at room temperature for 2 hours or until set.

    6

    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)

    ×
    Exit mobile version