My ginger slice is a delicious no-bake traybake made with gingernut biscuits and white chocolate. It's the perfect mix of sweet and spicy, and it's perfect for any occasion.
If you have been enjoying my biscuit traybake series, you'll be pleased to know I'm back with another recipe: this easy no-bake ginger slice! After making biscuit slices with Custard Creams, Bourbons, Party Rings, Jammie Dodgers, and most recently Happy Faces, there was still one iconic British biscuit missing that I obviously had to include... gingernuts!
This gingernut traybake has the same base as the others: biscuit crumbs, butter and condensed milk. I usually make a fudge for the topping but this one was giving me old-school bake sale vibes, so I decided to go with melted white chocolate for the topping. This makes it even quicker and easier to make, with only 4 ingredients! Can you believe that?!
If you're ready to get baking making, grab your ingredients and let's get started!
Ingredients and equipment
Here's everything you need to make this delicious treat...
- Gingernut biscuits: Or any other crunchy ginger biscuits that you like. You'll need 300g in total.
- Condensed milk: You'll need just 80ml from the tin. You can use the leftovers to make fudge. Learn more about the differences between evaporated milk and condensed milk.
- Butter: 100g of melted butter, to help bind the biscuit crumbs together.
- White chocolate: For the topping. I personally think this tastes PERFECT paired with the spicy gingernuts but you can swap it out for milk or dark chocolate if you prefer less sweetness.
- 8x8 tin: This is my go-to size for most of my no-bake slice recipes! A 9x9-inch tin will work too but it will produce thinner slices. If your tin is any bigger than this, use my cake pan converter to adjust the recipe to fit.
- Baking paper: To stop it from sticking to the tin. I recommend leaving some paper hanging over at least two edges of your tin so you can use them as 'handles' to lift out your gingernut slice once it's set.
- Mixing bowl: A large one, for mixing the base ingredients together.
- Heatproof bowl: Or a saucepan, for melting the white chocolate for the topping. If you're using the microwave, take the bowl out and stir the chocolate every 20 seconds as white chocolate is quite prone to seizing.
- Wooden spoon: Or a strong spatula, for mixing.
How to make no-bake ginger slice step-by-step
Step 1: Line an 8x8-inch tin with baking paper. Set aside.
Step 2: Add 300g of gingernut biscuits to a food processor or blender and blitz until you have fine crumbs. Break up any remaining lumps with your fingers.
Step 3: Add the crumbs to a large bowl along with 80g of melted butter and 80g of condensed milk. Mix well until all of the biscuit crumbs are evenly coated with the wet ingredients.
Step 4: Spoon the biscuit mixture into your lined tin and press it firmly into place using the back of a spoon or even your (clean) fingers. You can smooth over it with baking paper to get rid of any finger marks.
Step 5: Finally, melt 250g of white chocolate over low heat and gently spread it over the biscuit base.
Step 6: Refrigerate your gingernut slice for 4 hours to allow it to set fully. Then just remove it from the tin, cut it into squares and enjoy!
Top tips
- To ensure the chocolate topping doesn't crack when you cut into it, run your knife under boiling water (then wipe it dry) before each cut. The heat will melt the chocolate slightly, allowing for a smoother slice. You can also let the traybake sit out at room temperature for 20 minutes or so before cutting it.
- White chocolate can be swapped out for milk or dark chocolate for a fun twist.
- If you're swapping gingernuts out for another type of ginger biscuit, make sure they're crunchy biscuits, otherwise the base won't set properly.
FAQs
This will keep well for up to 1 week, as long as you store it in an airtight container in the fridge.
Yes, for up to 3 months. To freeze gingernut traybake, you can either wrap the whole slab tightly with clingfilm or you can place individual slices into airtight containers. To stop slices from sticking together, place small pieces of baking paper in between them. When you're ready to enjoy them again, defrost them in the fridge overnight.
I'd recommend using it to make fudge! If you're using a standard-size tin (397g), you'll have ~317ml left after making this recipe. Melt this over low heat with 300g of milk, white or dark chocolate, add any mix-ins that you like, transfer it to a lined tin and refrigerate for 3-4 hours until firm, and voila! The tastiest no-waste solution for leftover condensed milk!
More no-bake traybakes
I hope you enjoy my no-bake ginger slice recipe! If you make it at home, please leave a comment below to let me know what you think. Enjoy!
No-Bake Ginger Slice (Gingernut Traybake)
Ingredients
- 300 g Gingernut biscuits
- 80 g Butter, melted
- 80 g Condensed milk
- 250 g White chocolate
Instructions
- Line an 8x8-inch tin.
- Blitz the gingernuts into fine crumbs then mix them together with the melted butter and the condensed milk.
- Spoon the coated biscuit crumbs into your lined tin and press them down firmly using the back of a spoon.
- Melt the white chocolate over low heat then spread it evenly over the biscuit base.
- Refrigerate the whole thing for 4 hours then cut into slices. Using a warm knife will prevent cracking.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 1 week.
Mel
Brilliant recipe, you just can’t go wrong with this one! I’ve made it for a coffee morning for tomorrow, but it’s already missing 2 slices - well you’ve got to test it haven’t you? I had a few pieces of dark chocolate going spare, so drizzled that over the white chocolate.
Chloe
Taste testing is a must, and you need the extra slice just to make sure 😉 Glad you enjoyed the recipe, thank you! 🙂
Judy West
I’m always looking for yummy easy recipes
Chloe
Thanks Judy, hope you like them! 🙂