When You Can't Decide, Do Both!

Ginger Crunch vs Caramel Slice. Which to make? I have all the ingredients to make either. And I can see myself, my friends and my family happily eating either. Ohhh decisions!!

I will make a hybrid of both.

And so I did.

Light, crumbly shortbread base + gooey baked caramel centre +spicy ginger icing = Sam's Caramel Ginger Hybrid Slice

Ingredients:

BASE

125g melted butter

1/2 cup soft brown sugar

1 1/2 cups plain flour

1 tsp baking powder

good pinch of salt

2 tbsp fresh grated ginger

Preheat the oven to 180C

Line a 20cm rectangle cake tin with grease spray and baking paper

In a bowl, mix together all ingredients and turn out into the prepared tin. Press into the corner and bake for 12 minutes. Remove from the oven and cool slightly.

CARAMEL FILLING:

1 tin condensed milk

2 tbsp golden syrup

good pinch of salt

30g butter

Place all ingredients in a pan, place over a low heat and whisk. Bring up to a simmer while whisking. Once at a steady simmer, remove from the heat and pour over the base. Place in the oven and cook for 15 minutes. Once cooked, remove and set aside to cool a little bit

SPICY ICING

120g butter

120g icing sugar

2 tbsp maple syrup

30g fresh ginger, grated

flaky sea salt

In a pan, combine all ingredients except for the salt. Stir over low heat until the icing comes together. Pour over the caramel, finish by sprinkling over sea salt and place in the fridge for at least 4 hours to chill.

Cut in fingers to serve, or just chunk it up and eat it all.