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.
- Serves: 20 persons
- 5 ½cups flour
- 5 ½tsp baking powder
- ½cup brown sugar
- 125g butter, melted
- 2x 395g cans sweetened condensed milk
- 50g butter
- ¼cup golden syrup
- 3tsp Gregg's Ground Ginger
- 200g white chocolate
- ¼cup crystallised ginger, finely chopped
Step 1Preheat oven to 180°C (fan assisted). Line a 27 cm x 18 cm slice cake tin with baking paper.
Step 2Mix 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 3In 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 4Melt the white chocolate in a heatproof bowl over hot water or in the microwave for 20 second bursts. Spread over the cooled filling.
Step 5Scatter the chopped crystallised ginger over the chocolate. Refrigerate until set. Cut into slices. Store in an airtight container.