Name: No-Bake Honey Ginger Jumble Slice
Cook time: 270 min
Total time: 270 min
Yield: Makes 20
Ingredients: 400 g packet digestive biscuits; 1 cup desiccated coconut; ⅓ cup glacé ginger, chopped; 2 tsp ground cinnamon; 1 tsp mixed spice; 2 tsp finely grated fresh lemon rind; 100 g unsalted butter, chopped; 2 tbsp honey; ½ cup sweetened condensed milk; Topping; 1 ½ cups icing sugar mixture; 2 tsp unsalted butter, at room temperature; 2 tbsp milk; liquid rose-pink food colouring, to tint; 2 tbsp desiccated coconut

No-Bake Honey Ginger Jumble Slice

This super-easy slice will bring back ALL your childhood memories!

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Makes 20

Cook

4H 30M

Skip to Recipe

If you love ginger, this is the slice for you! With a sweet coconut, pink-coloured icing, and buttery ginger-infused base, this slice is great for cake stalls.

Ingredients

400 g packet digestive biscuits

1 cup desiccated coconut

⅓ cup glacé ginger, chopped

2 tsp ground cinnamon

1 tsp mixed spice

2 tsp finely grated fresh lemon rind

100 g unsalted butter, chopped

2 tbsp honey

½ cup sweetened condensed milk

Topping

1 ½ cups icing sugar mixture

2 tsp unsalted butter, at room temperature

2 tbsp milk

liquid rose-pink food colouring, to tint

2 tbsp desiccated coconut

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

2.Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut, ginger, cinnamon, spice and rind.

3.Melt butter and honey in a small saucepan over a low heat. Add to biscuit mixture with condensed milk. Mix well. Press evenly over base of prepared pan. Refrigerate until firm.

4.To make topping, place icing sugar, butter and milk in a medium bowl. Stir until smooth. Tint pink. Spread over slice. Smooth over top. Sprinkle with coconut.

5.Lift slice out of pan. Cut into rectangles.

New Idea team

Ingredients

Method

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