No-Bake Ginger Slice
No-Bake Ginger Slice A Taste of Home
There’s something wonderfully comforting about a Ginger Slice. That perfect balance of buttery biscuit base, golden syrup sweetness, and that gentle kick of ginger, it’s the kind of treat that instantly feels like home.
The sound of the saucepan bubbling with butter and golden syrup, the smell of ginger filling the air, those simple, happy moments that taught me to love baking.
Today, I still make this no-bake classic as a way to slow down and unwind after a busy week. It’s quick, easy, and delivers that nostalgic flavour that never goes out of style. With clean layers and a smooth icing that sets just right, it’s as photogenic as it is delicious, perfect for sharing with family, friends, or your followers.
Why you’ll love it:
No oven needed — just melt, mix, and chill.
A beautiful balance of spice and sweetness.
Nostalgic flavour that pairs perfectly with a cuppa.
Ingredients
Base
250 g plain sweet biscuits (like Digestives or Marie)
1 tsp ground ginger
125 g butter
2 tbsp golden syrup (or honey/maple syrup)
½ cup brown sugar
Icing
1½ cups icing sugar
1 tsp ground ginger (or more if you love spice!)
2 tbsp melted butter
1–2 tbsp hot water (for spreading consistency)
Method
Crush the biscuits
Place the biscuits in a food processor and blend to fine crumbs. (Or pop them in a bag and crush with a rolling pin for that classic old-school feel.)
Make the base mixture
In a small saucepan, melt together the butter, golden syrup, and brown sugar until smooth and just starting to bubble.
Remove from heat and stir in the ground ginger.
Combine and press
Pour the warm mixture over your biscuit crumbs and stir well until everything is coated.
Press the mixture firmly into a lined slice tin (about 20x20 cm works well). Smooth out the top.
Make the icing
In a bowl, mix icing sugar, ground ginger, melted butter, and enough hot water to create a smooth, spreadable consistency.
Ice the slice
Spread the icing evenly over the warm base — this helps it set into a lovely smooth finish.
Chill and slice
Refrigerate for 1–2 hours until firm.
Cut into clean, even squares and serve with a hot cuppa.
