This Caramel Coconut Ginger Slice is easy to make, and even easier to eat (as long as you like crystallised ginger). The sweetness of caramel and white chocolate is balanced by the spicy kick of a full half cup of crystallised ginger, and the flecks of coconut and sesame seeds provide a little extra oomph of complexity to make you smile.
I started the day with breakfast (chopped fuyu persimmon topped with cacao nibs alongside tahini and jam toast), some giggling – nay, chortling – whilst reading The Pursuit of Love (“The wails of Linda’s baby now entered on a crescendo, and the whole room was filled with hideous noise. ‘Poor soul,’ said Linda. ‘I think it must have caught sight of itself in the glass. Do take it away, Sister.’”), then settled myself down with a cup of herbal tea to plan my baking adventures for the day.
Before long, I found a recipe in a freebie Nestle cookbook that I was able to adapt ever so slightly into a no-bake treat fit for kings. And by “kings”, I mean “my dad and my grandpa”, because it turns out that I still don’t like crystallised ginger. Ground ginger, yes. Crystallised ginger, no. I am nothing if not an enigma.
But no matter. All this means is that I got to play the Sweets Fairy again for my family, which is something I mightily love to do. For myself, I’ll simply have to make some Spiced Sesame Slice instead.
That is, after I’ve read more of my book. (“Louisa was to have two houses, one in London, and one in Scotland. Her dress allowance would be three hundred a year, she would possess a diamond tiara, a pearl necklace, a motor-car of her own and a fur cape. In fact, granted she could bear her husband, her lot was an enviable one. He was terribly dull.”)
No-Bake Caramel Coconut Ginger Slice
Adapted from obscure Nestle cookbook
- 125g plain sweet biscuits (like Nice or Milk Arrowroot biscuits/cookies)
- 125g gingernut biscuits/cookies
- 1/2 cup desiccated coconut
- 1 tb (heaped) sesame seeds
- 1/2 cup crystallised ginger
- 3/4 cup Nestle Top ‘n’ Fill (aka dulce de leche)
- 1 cup white chocolate
- Line the base and sides of an 18cm x 28cm tin with baking paper.
- Process both biscuits in a food processor until crushed (mine became quite a fine meal), or alternatively place them in a large ziplock bag and smack ‘em to smithereens with a rolling pin.
- Pour the biscuit crumbs into a large bowl, then add coconut and sesame seeds.
- Finely chop the ginger and add it to the dry ingredients.
- Melt the caramel and white chocolate over low heat in a small saucepan or the microwave, stirring until the mixture is melted and cohesive. Pour over dry ingredients and stir well.
- Press mixture evenly into prepared tin and then allow to set in the refrigerator for an hour or so. Slice and serve!
Question Time: What books have made you giggle recently?