Photography by : David Zerilli
This recipe first appeared in Food magazine issue 85.
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
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Ingredients
- 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
Method
- 1Lightly grease and line a 30cm x 20cm slice pan.
- 2Combine 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.
- 3Combine 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.
- 4Sprinkle the sesame seeds over the top and press in. Cover and chill overnight. Cut into squares or bars to serve.
Notes
- 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
