Hi everyone! I’m Emma from Lights, Camera, BAKE! I originally started my blog in 2014 but it was erratic and the posts slowly dwindled out by 2015. In early 2016 I made the decision to invest in my blog and after a few false starts I am now dedicated to Lights, Camera, BAKE! for 2016 and beyond!
This is my first post for Bakelife and I love that this is a place for bakers and bloggers to share recipes and to support each other so I’m very excited!
Right, on to the recipe!
This Caramel Gingernut Slice is so simple to make, is no bake and an instant crowd pleaser! (Even Gingernut haters will like this.) The base consists of crushed Gingernuts and butter that is then topped with a beautiful, buttery, sweet caramel sauce.
I don’t know if Gingernuts are just a New Zealand thing but for anyone who doesn’t know what they are they are a very hard, break-your-teeth biscuit with an intense flavour of ginger. Imagine a hard version of Ginger Kisses. If you can’t get your hands on Gingernuts, use any equivalent you can find. The flavour of the Gingernuts gives this slice its unique flavour and texture on the palate. It has an underlying heat and tang behind all the sweetness that really is quite unusual but really delicious!
Caramel Gingernut Slice
Makes: 16 pieces
- 1 Packet Gingernuts
- 70g Butter, melted
- 1 Tin Condensed Milk
- 1/4 Cup Brown Sugar
- 1/4 Cup Golden Syrup
- 80g Butter
- Crush the Gingernuts until they are a fine crumb. Stir in the melted butter and press into a greased 9×9 baking tin.
- Place that in the fridge to set for 30 minutes.
- To make the caramel, place the condensed milk, brown sugar, golden syrup and butter in a saucepan over a medium heat and mix until all malted together. Cook for a further 5-10 minutes until the mixture becomes a light golden brown.
- Pour thew caramel over the base and place it back in the fridge to set (preferably overnight).