Ginger, Caramel and White Chocolate Slice

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.
  • Preparation:
  • Cooking:
  • Serves: 20 persons



  1. Step 1

    Preheat oven to 180°C (fan assisted). Line a 27 cm x 18 cm slice cake tin with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

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