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
Ingredients
- 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
Instructions
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.