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.


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

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