A lovely family recipe for No Bake Lemon & Ginger Slice, the perfect afternoon tea treat
Published July 30, 2021, Updated April 4, 2024
I love no bake slices, they are so easy to whip up and always result in the most delicious flavours. This one has been passed to me by my Great Aunty Lucy and it is a winner for sure!
It is a little different than my other recipes, with the addition of crystallised ginger and using two sorts of biscuits, it is so so tasty and technically has 3 ginger flavours, so a hit with ginger lovers.
I love being entrusted with family recipes, feels like such an honour to be able to upload them here and store for hopefully all time! I do have a habit of altering things ever so slightly to suit our tastes but hopefully these changes only enhance the recipe!
This recipe includes crystallised ginger which is not an ingredient I use often but it is so delicious in baking.
I don’t like to buy an ingredient to not use it all, so I have created another recipe you can use it in with some divine Ginger Biscuits, so be sure to check those out if you would like to use up the ginger in another tasty way.
The ingredients are so simple
Butter
Condensed Milk
Ginger, ground
Crystallised Ginger
Plain Biscuits
Gingernut Biscuits
Desiccated Coconut
Icing Sugar
Lemon Zest & Juice
I am always looking for ways to use lemon in baking and I think the combination of lemon and ginger is just lovely. This recipe could also be super versatile, you could add zest to the base, and walnuts would be a lovely addition for some more texture if you like.
The method is simple, create the base using crushed biscuits. You will see the recipe calls for two sorts of biscuits, the plain biscuit we use is called a SuperWine here in New Zealand, elsewhere called Marie, Arrowroot, Rich Tea amongst others.
Gingernuts are a hard spicy ginger flavoured biscuit that is perfect for dunking in a cup of tea! Brands are varied between Griffins, McVities and Arnotts, again depending on where in the world you live.
For this recipe we use half a packet of each, so really this recipe is just calling out to be doubled!
Ideally you will want a food processor to blitz up the biscuits as this makes this step much easier. If not you can use a large zip lock bag and a rolling pin until you have a fine crumb.
Depending on how much you like chunks of crystallised ginger you can decide the size of the pieces, you want it finely chopped, but if you prefer the taste without the large pieces dice them into a more minced appearance than I have done here.
No Bake slices are so easy, you simply melt butter and condensed milk then add this to the crushed biscuits, coconut and both the gingers. Then press this into a lined tin.
Allow this to cool for at least half an hour before preparing the icing. The icing is just three ingredients, icing sugar, melted butter and the juice and zest of a lemon. You can omit the zest if you like but I just love that extra hit of citrus flavours, the zest was not included in the original recipe.
Onto the recipe, I hope you love this one and share it with your family for generations to come.
If you love baking with Ginger be sure to check out these other favourites.
Ginger Crunch
The Best Ginger Biscuits
No Bake Ginger Slice
Here is Aunty Lucy’s recipe for No Bake Lemon & Ginger Slice
Yield: 16
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes
Delicious and simple no bake slice with a ginger base and a zesty lemon icing
Ingredients
- 125 grams Butter
- 197 grams Sweetened Condensed Milk (half a can)
- 1/2 packet of Plain Biscuits such as Superwine, Marie, Arrowroot etc (125 grams)
- 1/2 packet of Gingernut Biscuits (125 grams)
- 3/4 Cup Desiccated Coconut (67 grams)
- 1 teaspoon Ginger, ground
- 50 grams of Crystallised Ginger, finely diced
ICING
- 2 Cups Icing Sugar (280 grams), sifted
- 1 teaspoon Butter (5mls), melted
- 1 Lemon, Zest & Juice (zest is optional)
Instructions
- Prepare a 20 or 23cm square tin with baking paper
- Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
- Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
- Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
- Press this into the prepared tin and spread until smooth
- Refrigerate for 30 minutes before preparing the icing
- For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
- Juice the lemon and drain to remove any pips or pith.
- Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
- Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
- Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
- Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
- Enjoy!
Notes
What is Crystallised Ginger?
Crystallized ginger starts withfresh ginger rootwhich has been peeled, cut up, boiled, cooked in a thick simple syrup and then allowed to dry. The result is a crackly glaze with a soft and chewy center. A sprinkle of coarse sugar gives the ginger its crystalline finish for a sweet and tangy treat. (https://healthyeating.sfgate.com/)
What size tin should I use?
I use a 20 or 23 cm square tin, if you prefer a thinner slice you could use a 25 cm tin.
How do I line a square tin?
I always spray my tins first with baking spray so the paper sticks to the tin to make it easier to hold the baking paper in place. Then I cut a suitable size baking paper and press into the tin, folding over the corners to make a smooth square shape.
What are Plain Biscuits?
In this case they are what we call Super Wines here in New Zealand, or you can use Marie, Arrowroot or Rich Tea biscuits elsewhere in the world
What are Gingernuts?
They are a hard spicy ginger biscuit, often branded as Griffins, McVities or Arnotts.
Can I freeze a No Bake Slice?
Yes you definitely can. You need to ensure it is completely cooled, wrap well in plastic wrap then in an airtight container or aluminum foil. Allow it to thaw in the refrigerator when required.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 205Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 123mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 2g
This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information is a result of online calculators
I cannot wait to hear what you think of this one! When you make it be sure to let me know in the comments below.
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Happy Baking!
Anna
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