The Great Australian Bake Off

These delicious treats are perfect for your next party or afternoon tea.


  • Slice

  • 150g salted butter, melted

  • 1 cup self raising flour

  • 1½ teaspoons ground ginger

  • ½ cup brown sugar

  • ½ cup desiccated coconut

  • Filling

  • 185g dark muscovado sugar

  • 150ml thick cream

  • 90g salted butter

  • 50g whole hazelnuts roasted and finely chopped

  • 200g glace ginger chopped into small pieces

  • Ganache

  • 300g dark cooking chocolate

  • 150ml cream

  • 1 tablespoon dark rum if desired

  • Decoration

  • Additional glace ginger and hazelnuts


  • 1.

    For the base, preheat oven to 180°C. Grease a 27 x 17cm slice tin and line base and 2 long sides with a sheet of baking paper. Combine melted butter, flour, ground ginger, sugar and coconut in a large bowl and mix until combined. Press evenly into prepared pan. Bake about 20 minutes until just firm to touch.

  • 2.

    For the caramel filling, combine sugar, cream and butter in a medium saucepan and bring slowly to the boil over medium heat. Lower heat and simmer for 10 minutes or thickened slightly. Allow to cool slightly.

  • 3.

    For the ganache, heat cream in a small saucepan to just simmering.

  • 4.

    Break chocolate into a medium bowl. Pour hot cream over and stir until smooth.

  • 5.

    To assemble, spread chopped ginger over baked base then sprinkle with hazelnuts.

  • 6.

    Gently drizzle caramel over. Return to oven for 15 minutes at 160°C. Allow to cool

  • 7.

    Spread with ganache and allow to set before slicing into portions. If using, decorate with extra ginger and extra hazelnuts.

Nutritional information

Nutritional analysis per serving (22 servings)

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.

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This recipe has not been edited or tested by the Bake Off Food Department

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