This delicious, simple, no bake lemon ginger slice recipe will have everyone who tastes it very happy they did. It’s the perfect recipe to whip up if you’ve got extra lemons on the tree, or when you just feel like having something sweet for afternoon tea, without having to go to the effort to bake.
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This recipe is really simply a matter of mixing melted butter and condensed milk, with some crushed biscuits, and a couple of other yummies. In New Zealand, this type of slice is very common. We ‘cook’ a lot with sweetened condensed milk. And I don’t think I’d be alone in saying, if it’s got sweetened condensed milk in the ingredients, it’s already on its way to being a winner! I’m a little in love with anything that contains it.
This type of recipe is traditionally made with plain cookies, like Graham Crackers, Round Wine, Marie biscuits. But I wanted to zing it up a little, so swapped in Gingernuts instead. Usually when you eat a Gingernut, they’re a really strong flavour, but when mixed in here, it really softens it, so you get a hint of that extra ginger warmth after each bite. It’s a really lovely flavour, and mixed with the lemon, it’s a match made in heaven.
Here’s what you need to make this lemon & ginger slice:
As you probably guessed by now, it’s a bit of a more mature flavour than traditionally, so in keeping with that theme, I’ve also added some chopped dried apricots. These also add a lovely textural difference as you’re munching your way through.
I’ve created a little video so you can see exactly how easy it is to make. Check it out below the recipe.
As you’ll see in the video, no skill required, no special tools needed, and only 7 ingredients. There’s nothing stopping you. So – here’s the recipe – make it today.
Easy no bake lemon and ginger slice
- 250 grams Gingernut biscuits (or any plain cookies)
- 100 grams melted butter (4 oz)
- ½ tin sweetened condensed milk
- ½ cup dessicated coconut
- ½ cup chopped dried apricots
- 75 grams butter (soft)
- 2 cups icing sugar
- 3 tbsp lemon juice
- 1 lemon – zest
- Prepare a swiss roll tin with baking paper.
- Crush your biscuits using a food processor. If you don't have a food processor, put the biscuits into a zip lock plastic bag, and smash with a rolling pin, until crumbed.
- Add all of the dry ingredients into a large bowl (crushed biscuits, apricots, and coconut).
- Add in the melted butter and sweetened condensed milk, and mix until well combined.
- Press into a lined swiss roll tin. (For a 'deeper' slice, use a square cake tin)
To make the icing;
- Put the butter, icing sugar, lemon juice and 1/2 the lemon zest into a bowl, and beat until smooth.
- Spread over the slice, then sprinkle the rest of the zest over the top.
- Pop into the fridge for a couple of hours, before slicing.
- Store any uneaten slice in the fridge, for up to a week.
Top Tips for your Lemon Ginger slice:
Got questions? I’ve got answers!
What size is a swiss roll tin?
A swiss roll tin is a tin that was designed to bake a thin, rectangular sponge cake, which is then rolled up to make, you guessed it, a swiss roll. It’s quite shallow, and usually measures 23x33cm (or 9 x 13 inches)
How do I prepare or ‘line’ my tin?
I rub a little butter onto the base of my tin first – this helps the baking paper which comes next to hold in place. Then I cut a piece of baking paper larger than my tin. I make one cut from each corner in about an inch or two, then press the paper into the tin to line it. By cutting the corner in, it makes it easier to create a smooth surface in the corners of the paper as you press it into the pan.
What are plain biscuits?
Biscuits and cookies are interchangeable terminology. Depending on where I am in the world, I know which one I need to use. In NZ plain biscuits that you could use instead of gingernuts would be super wine, round wine, arrowroot etc. In England you might use Rich Tea biscuits, and in the States Graham Crackers or Biscoff would work well.
Can I freeze this?
Yes, absolutely. To prepare it to go in the freezer, wrap the completely cooled slice in plastic wrap, then again in aluminum foil. Thaw in the fridge.
No go make and enjoy! (And if you can’t make it right away, pin this so you don’t lose it).