This is my recipe for Ginger Slice - a super simple no bake slice using ginger biscuits and dark chocolate.
Today I'm bringing you a recipe for the isolation (non) bakers out there... it's my recipe for a no bake ginger slice. So it's not really baking, it's baking's dirty little secret - the no bake slice. This not only means less cooking (with the same amount of eating though!) but it also means this is a great recipe to get the kids involved with!
Table of Contents
Ingredients you will need for this slice
- Gingernut biscuits
- condensed milk
- butter
- golden syrup
- ground ginger (optional)
- dark chocolate (or substitute milk chocolate)
*Please see the recipe card below for exact quantities and detailed instructions
How to make ginger slice
- Grease and line a 20cm (8") square cake tin and set aside.
- Place Gingernut biscuits in a food processor.
- Process into crumbs then set aside.
- In a large bowl, melt part of the butter in the microwave (see recipe for amounts).
- Add condensed milk and ground ginger (if using) and mix.
- Add golden syrup and mix.
- Then add biscuits crumbs.
- Mix until well incorporated.
- Press biscuit mixture into the base of your tin, and place the tin in the fridge to start setting, while you melt the chocolate for the topping.
- Place dark chocolate into a bowl, along with the remaining butter.
- Microwave in 30 second bursts (stirring between bursts) until chocolate is melted and smooth.
- Pour chocolate over the top of the biscuit layer, smooth the top and refrigerate until set.
My top tips for making this slice
- One of the big advantages of making a no bake slice is when it comes to baking/cake tins. To be more specific, you don't need one! Because we aren't going to be oven baking, you can feel free to use any suitable size container you may have on hand. I'm thinking of my overflowing Tupperware cupboard!
- Also, these great no bake recipes are a bit more flexible when it comes to tin/container size without having to worry about varying the cook time - for this particular slice recipe a smaller tin would be fine, your layers will just be a bit thicker than mine. I wouldn't go much larger than the size I've given (20cm / 8" square) or it will come out quite thin.
- The ground ginger is optional, I leave it in because I really like a good ginger flavour.
- You can substitute milk chocolate for the dark chocolate if you prefer.
Other no bake slice recipes you may like
Caramel and Peanut Butter Slice - this is just about my favourite no bake slice. Sweet and salty heaven!
Rocky Road with Maltesers - a crunchy/chewy combo of maltesers and marshmallows, covered in milk chocolate.
Tim Tam Cheesecake Slice - this awesome no bake slice uses dark chocolate Tim Tams plus cream cheese.
📖 Recipe
Ginger Slice - No Bake
Ginger Slice - a super simple no bake slice using ginger biscuits and dark chocolate.
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Serving:
Calories: 190kcal
Ingredients
- 250 g Gingernut biscuits
- 80 g condensed milk
- 120 g butter divided
- 1 tablespoon golden syrup
- 1 teaspoon ground ginger optional
- 200 g dark chocolate
Instructions
- Grease and line a 20cm (8") square cake tin and set aside (see my notes).
- Place Gingernut biscuits in a food processor, then process into crumbs then set aside.
- In a large microwave safe bowl, melt butter (70g) then add condensed milk (80g) and ground ginger (1 teaspoon - if using) and mix. Then add golden syrup (1 tbsp) and mix to incorporate.
- Add biscuits crumbs and mix together well. Press biscuit mixture into the base of your tin, and place the tin in the fridge to start setting, while you melt the chocolate for the topping.
- Place dark chocolate (200g) into a microwave safe bowl, along with the remaining butter (50g). Microwave in 30 second bursts (stirring between bursts with a metal spoon) until chocolate is melted and smooth.
- Pour chocolate in an even layer over the top of the biscuit layer, smooth the top and refrigerate for 2 hours or until set.
Notes
- One of the big advantages of making a no bake slice is when it comes to baking/cake tins. To be more specific, you don't need one! Because we aren't going to be oven baking, you can feel free to use any suitable size container you may have on hand. I'm thinking of my overflowing Tupperware cupboard!
- Also, these great no bake recipes are a bit more flexible when it comes to tin/container size without having to worry about varying the cook time - for this particular slice recipe a smaller tin would be fine, your layers will just be a bit thicker than mine. I wouldn't go much larger than the size I've given (20cm / 8" square) or it will come out quite thin.
- The ground ginger is optional, I leave it in because I really like a good ginger flavour.
- You can substitute milk chocolate for the dark chocolate if you prefer.
Would these keep longer if I vaccum sealed them, love love your site
I would think so Charlotte, but I haven't vac sealed anything before! Maybe the vac sealer itself comes with some info you could refer to? Thanks for the love!
Why can’t I find a list of amounts needed
Hi Christine! The amounts are all in the recipe card at the bottom of the page.
Chocolate and ginger is one of my fav combos. This was great!
Thanks Lisa!
Is golden syrup the same as honey? And is condensed milk, sweetened condensed
Milk?
Hi Cindy! Sorry for the late reply, the site has been undergoing some maintenance. Golden syrup is different to honey (looks like it though lol), but if you can't find golden syrup you could use honey as a substitute or maybe maple syrup. And yes, condensed milk is sweetened condensed milk. Thanks Lx
This is a great Slice I just love it . How long does this keep for and and where please
Thanks Annmarie, glad you enjoyed it. It should keep for a week in the fridge.
Would this be gluten free
Sorry Lorraine, no it wouldn't be gluten free. L x
You could use gluten free ginger biscuits. .........
Would this ginger slice recipe be suitable to freeze
I think it should freeze really well Sandy, full disclosure though ours get eaten before that!
Thanks for asking that question I was pondering that myself!
I have just found your blog and I wanted to tell you how excited I was. My first attempt is going to be the roast potatoes followed (quickly) by the mini potato snacks. The no cook slices will be taste tested soon. This is not really meant as a comment just a silly old lady who needed a boost in life due to multiple chronic illnesses which make life a bit "down" at times. But trying these recipes should brighten up life a bit. I like your recipes also because the list of ingredients is nice and small. I avoid recipes which have 10 ingredients or more. I have more to do with life. Many thanks and good luck with your blog.
Thanks Vivienne! Your comment has made my day (and week!) I’m very thankful you took the time to let me know .
Thanks so much!
L x
Hi Lee-Ann
Can I assume that being an Aussie your measures are Australian standard eg 20ml tablespoon etc.
Love finding Aussie recipes on Pinterest.
Hi Jay (or G’day!), I’m glad you found me too! Yes, I use standard Australian measures.