19/06/2026
When biscuits are not quite cutting it, there’s our Buderim Ginger Slice 🤤
Ginger Slice
Base:
150g butter, melted
¾ cup soft brown sugar
2 tbsp golden syrup
¾ cup plain flour
2 cups oats
½ cup desiccated coconut
⅓ cup crystallised ginger cubes, finely chopped
1 tsp baking powder
½ tsp salt
Icing:
125g butter, melted
3 tbsp golden syrup
3 tsp crystallised ginger cubes, very finely chopped
2½ cups icing sugar
Topping:
¼ cup crystallised ginger cubes, roughly chopped
Method:
1. Preheat the oven to 175°C. Line a slice tin or square cake tin with baking paper.
2. In a large pot over medium heat, melt 150g of butter. Remove from heat and stir in 2 tablespoons golden syrup until combined.
3. Add soft brown sugar, plain flour, oats, desiccated coconut, crystallised ginger, baking powder, and salt to the pot. Stir well until everything is evenly combined.
4. Transfer the mixture to your lined tin and press down firmly to compact it into an even layer. Bake for 15 minutes or until lightly golden brown.
5. Make the icing: While the base bakes, wipe out the pot and melt butter over medium heat. Remove from heat, then stir in 3 tablespoons golden syrup, 3 tsp crystallised ginger, and 2.5 cups icing sugar. Mix until smooth.
6. Once baked, remove from the oven and allow the base to cool for 10 minutes before icing.
7. Spread the icing evenly over the warm base. Scatter crystallised ginger cubes, roughly chopped (topping) over the top, pressing them in gently so they stick.
8. Refrigerate for 20–25 minutes until the icing is set. Slice into pieces and store in an airtight container.
Tag someone who needs to try this!
