No-Bake Hone Ginger Jumble Slice

20
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and refrigeration time is not included."

Original recipe yields 20 servings
OK

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 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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