No-Bake Hone Ginger Jumble Slice
Recipe: #31968
May 09, 2019
Categories: Desserts, Snacks, Dairy, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Weeknight Meals, Food Processor, Refrigerator, Stove Top, No Eggs, Vegetarian, Spices, Milk, Butter/Margarine more
"From our weekday newspaper The West Australian. Times are estimated and refrigeration time is not included."
Original recipe yields 20 servings
Ingredients
Nutritional
- Serving Size: 1 (56.7 g)
- Calories 203.7
- Total Fat - 6.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 13.2 mg
- Sodium - 58.6 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 0.9 g
- Sugars - 19.9 g
- Protein - 2.8 g
- Calcium - 69.5 mg
- Iron - 0.9 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 4cm above pan edges.
Step 2
Process biscuits in a food processor until finely crushed and then transfer to a large bowl and stir in coconut, ginger, cinnamon, spice and rind.
Step 3
Melt butter and honey in a small saucepan over a low heat and then add to biscuit mixture with condensed milk and mix well. to combine and then press evenly over base of prepared pan and refrigerate until firm.
Step 4
To make topping, place icing sugar, butter and milk in a medium bowl and stir until smooth and tint pink and spread over slice and smooth over top and sprinkle with coconut.
Step 5
Lift slice out of pan. Cut into rectangles.
Tips & Variations
No special items needed.
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