Ginger & Pistachio Slice | A ginger slice with a twist
This delicious slice has a crunchy base with a soft creamy layer of icing and crispy pistachios on top!
For the base
1 cup raw, unsalted pistachio nuts, shelled
125g butter
1 packet vanilla wine biscuits
1 cup coconut
50g finely chopped crystallised ginger
1 teaspoon ground ginger
½ cup sweetened condensed milk
For the ginger butter icing
2 cups icing sugar
80g softened butter
2 tablespoons golden syrup
2 teaspoons ground ginger
2 tablespoons milk
For the base
1. Lightly roast pistachio nuts on a tray in a 180°C oven for 5 minutes then chop coarsely. Set aside half for the topping.
2. Melt the butter and leave to cool.
3. Crush the wine biscuits with a rolling pin (rather than a processor).
4. In a bowl mix all the ingredients, except the reserved pistachios, then press the mixture into a sponge-roll tin lined with baking paper.
5. Refrigerate until firm.
For the ginger butter icing
1. Using an electric beater, beat all ingredients together until smooth and creamy.
2. Spread evenly over the chilled base, then sprinkle with the reserved pistachios.
3. Refrigerate to firm the icing then, using the paper, lift the whole block out and slice into neat pieces.
For the base
1 cup raw, unsalted pistachio nuts, shelled
125g butter
1 packet vanilla wine biscuits
1 cup coconut
50g finely chopped crystallised ginger
1 teaspoon ground ginger
½ cup sweetened condensed milk
For the ginger butter icing
2 cups icing sugar
80g softened butter
2 tablespoons golden syrup
2 teaspoons ground ginger
2 tablespoons milk
For the base
1. Lightly roast pistachio nuts on a tray in a 180°C oven for 5 minutes then chop coarsely. Set aside half for the topping.
2. Melt the butter and leave to cool.
3. Crush the wine biscuits with a rolling pin (rather than a processor).
4. In a bowl mix all the ingredients, except the reserved pistachios, then press the mixture into a sponge-roll tin lined with baking paper.
5. Refrigerate until firm.
For the ginger butter icing
1. Using an electric beater, beat all ingredients together until smooth and creamy.
2. Spread evenly over the chilled base, then sprinkle with the reserved pistachios.
3. Refrigerate to firm the icing then, using the paper, lift the whole block out and slice into neat pieces.
