The Great Australian Bake Off

This delicious chocolate slice will have your mouth watering in seconds.


  • Graham-style crackers

  • 11/2 cups plain biscuit flour (low protein)

  • 1 cup wholemeal flour plain

  • 1/2 cup wheat germ, natural, plain, not toasted

  • 1/4 cup desiccated coconut

  • 1/2 teaspoon of salt

  • 1 teaspoon bicarbonate of soda

  • 2 teaspoon ground cinnamon

  • 1/4 teaspoon fresh grated nutmeg

  • 235g soft unsalted butter

  • 150g light brown sugar

  • 2 tablespoons of honey

  • S'moreish Slice

  • 375g crackers made above

  • 190g unsalted butter, melted

  • 3/4 cup of warm water

  • 495g French caster sugar

  • 3 tablespoons of gelatine powder

  • 345g clear liquid glucose

  • 2 teaspoons vanilla bean paste

  • 300g dark chocolate

  • 100g arctic white chocolate

  • 2 tablespoons vegetable oil

  • 2 x 450g jars Dulce de leche


  • 1.

    For the crackers, in a mixer bowl, mix butter, sugar and honey until pale and fluffy. Sift in dry ingredients and mix with paddle attachment. Turn out dough onto a floured surface, roll out between baking paper to cracker thickness, slice and dice cookies and place directly onto baking tray and chill in the freezer for 10 minutes until hard. Stab cookies with a fork several times each (great therapy!).

  • 2.

    Bake in 180°C oven for 8 to 10 minutes. Leave for 5 minutes to cool before taking next process.

  • 3.

    For the S’moreish slice, bash cookies until crumbs or cheat with a food processor (depends on your need for therapy here). Add in butter until you can’t see the butter any more. Using your hands, press mixture into the base of a pre-lined 20cm x 30cm lamington baking tray and freeze until set. In a mixer bowl, pop in warm water, sprinkle over gelatin and set aside. If using gelatin leaves, heat in microwave until melted – be gentle. In pot on a medium heat place sugar, glucose and water, heat up to 120 degrees (brush down the sides to stop sugar crystals). Turn on mixer with melted/softened gelatin in it, pour hot syrup down the side. Add in vanilla at this point. Mix on high for 3 to 5 minutes until it’s light and fluffy and cooling. Speedy time – using a greased flat spatula and smooth over the top of cracker mixture. Back in the fridge for 10 minutes to cool.  Meanwhile, in 2 bowls, heat up the chocolate and white chocolate – add a little oil to both as the lubricant to keep it shining but not too hard to cut later! (Sneaky tip right there!!!) Grab the slice out of the fridge, spread over evenly the Dulce de leche (how sad, canned stuff! Needed 2 hours to make it myself sorry) – back into the fridge. 5 to 10 minutes to get firm. Spatula over the dark chocolate, drip on and decorate with white chocolate with back of a skewer. Fridge to cool until ready to slice and dice. Big tip – use a super hot, extra sharp knife to carve up – cleaning down between each slice – start by scoring the chocolate and continue to score down for a clean cut. This will make approx 14 to 16 slices.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 384kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 54g
  • Sugar 41g
  • Sodium 205mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings