Name: Ginger, Caramel and White Chocolate Slice
Ingredients: 1 ½ cups flour; 1 ½ tsp baking powder; ½ cup brown sugar; 125 g butter, melted; 2 x 395g cans sweetened condensed milk; 50 g butter; ¼ cup golden syrup; 3 tsp Gregg's Ground Ginger; 200 g white chocolate; ¼ cup crystallised ginger, finely chopped

Ginger, Caramel and White Chocolate Slice

Love a good caramel slice? Then this decadent treat is for you. White chocolate with a generous layer of ginger caramel will be too hard to resist.

Makes 20 pieces

Prep Time 30 minutes

Cook Time 20–25 minutes

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Ingredients

1½ cups flour

1½ tsp baking powder

½ cup brown sugar

125g butter, melted

2 x 395g cans sweetened condensed milk

50g butter

¼ cup golden syrup

3 tsp Gregg's Ground Ginger

200g white chocolate

¼ cup crystallised ginger, finely chopped

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180°C (fan assisted). Line a 27 cm x 18 cm slice cake tin with baking paper.

Step 2

Mix together the flour, baking powder, brown sugar and melted butter. Press evenly into the bottom of the prepared tin. Bake for 12 minutes or until the base is a light golden colour. Remove from the oven and set aside in the tin while preparing the filling.

Step 3

In a saucepan, add the sweetened condensed milk, butter, golden syrup and Gregg’s Ground Ginger. Stir over medium heat until almost boiling, it will thicken during heating.* Pour the filling over the shortcake base, carefully spreading to cover the base. Return to the oven and bake for a further 12 minutes. Remove from the oven and cool in the tin. Carefully lift out and place on a wire rack.

Step 4

Melt the white chocolate in a heatproof bowl over hot water or in the microwave for 20 second bursts. Spread over the cooled filling.

Step 5

Scatter the chopped crystallised ginger over the chocolate. Refrigerate until set. Cut into slices. Store in an airtight container.

Tips

*It's important to stir the caramel during heating to prevent lumps forming and it catching on the bottom of the saucepan. This can also be done in a bowl over simmering hot water if wished.

Use a serrated knife to cut into slices.

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Original recipe yields 20 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

1 ½ cups flour

2

1 ½ tsp baking powder

3

½ cup brown sugar

4

125 g butter, melted

5

2 x 395g cans sweetened condensed milk

6

50 g butter

7

¼ cup golden syrup

8

3 tsp Gregg's Ground Ginger

9

200 g white chocolate

10

¼ cup crystallised ginger, finely chopped

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