• Partnered with
  • Quick
  • Makes 20 pieces
  • 10 mins prep
  • 5 mins cook

The Boat Shed Café’s ginger nut slice

The Boat Shed Café’s ginger nut slice

The Boat Shed Café shares the recipe for their much-loved ginger nut slice. Recreate this café favourite and home and enjoy with a hot cup of tea or coffee


  • 125 g butter, plus extra for greasing
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3 tbsp golden syrup
  • 250 g sweetened condensed milk
  • 250 g gingernut biscuits, finely crushed
  • 1 1/2 cups chopped walnuts
  • 3/4 cup desiccated coconut
  • 1/2 cup diced dried apricots
  • 1 tbsp mixed peel
  • 1 tbsp sesame seeds, lightly toasted


  1. Lightly grease and line a 30cm x 20cm slice pan.
  2. Combine the butter, brown sugar, salt, ginger, cinnamon, golden syrup and sweetened condensed milk in a pan. Heat over a low heat, stirring, until well mixed. Simmer gently for 5 minutes then set aside to cool.
  3. Combine the gingernuts, walnuts, coconut, apricots and mixed peel in a large bowl. Mix in the butter mixture in well. Press evenly into the prepared pan.
  4. Sprinkle the sesame seeds over the top and press in. Cover and chill overnight. Cut into squares or bars to serve.

Photography by : David Zerilli

This recipe first appeared in Food magazine issue 85.

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