Sweet ginger slice
Place the biscuits in a food processor and process until roughly chopped. Press half the biscuit crumbs into the base of a lightly greased 20cm x 30cm tin lined with baking paper, reserving the remaining biscuits. Set aside.
Melt the butter in a saucepan over low heat. Add the sugar and whisk until well combined. Add the syrup and condensed milk, increase heat to high and bring to the boil. Cook, whisking continuously, for 10-12 minutes or until thickened.
Remove from the heat, stir through the cocoa and liqueur and poor over the biscuit base. Press the reserved biscuits onto the caramel. Cool at room temperature for 2 hours or until set. Slice to serve.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 253 | ||
Calories from Fat: 134 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 39.4mg | 12 % | |
Sodium 114.7mg | 4 % | |
Potassium 70.4mg | 2 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 31.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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