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

  • 10 mins preparation
  • 5 mins cooking
  • Makes 20 piece
  • Print
Photography by : David Zerilli
This recipe first appeared in Food magazine issue 85.
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  • 125 gram butter, plus extra for greasing
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 tablespoon golden syrup
  • 250 gram sweetened condensed milk
  • 250 gram gingernut biscuits, finely crushed
  • 1 1/2 cup chopped walnuts
  • 3/4 cup desiccated coconut
  • 1/2 cup diced dried apricots
  • 1 tablespoon mixed peel
  • 1 tablespoon 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.


  • The Boatshed Café, 2 Cambridge Terrace Christchurch ph 03 366 6768 - PER SERVE: Energy: 263kcal, 1100kj Protein: 4g Fat: 16g Saturated fat: 7g Cholesterol: 17mg Carbohydrate: 27g Fibre: 2g Sodium: 184mg