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A caramel coloured slice with two layers and crumbled pistachio in the icing.

With a rather odd colour, this one surprises me that children like it - they reach for it thinking it's caramel, but are surprised by the spice-sweet ginger. It's an easy slice to make, and be sure to cut it into small portions as this is full of sugar and butter. Shoutout to IDEAS Helen who loves this slice.

If you know the Edmonds recipe, this version from my grandmother has a little more ginger for extra spice.

What you need 


Biscuit Base

  • 1 cup (250g) butter
  • 2 teaspoons ground ginger
  • 2 cups Self-raising flour
  • 1 cup brown sugar


  • 4 Tablespoons butter
  • 2 Tablespoons golden syrup
  • 2 teaspoons ground ginger
  • 1 cup icing sugar
  • Pistachio crushed
  • Glace ginger


  • Measuring Cups and spoons
  • Microwave
  • Microwave safe jug
  • Medium bowl
  • Baking paper 
  • Lamington pan (25cm x 30cm)

What to do

  1. Preheat oven to 180 degrees.
  2. Base - melt butter and pour over the dry ingredients. Mix well and press into greased lamington tin. Bake for 12 -15 minutes.
  3. Icing - melt butter with golden syrup, pour over dry ingredients and mix well. Ice while hot. (Add crushed pistachio or glace ginger into the icing at this point.)  Allow to cool and cut into squares.

 IDEAS does information so you can spice it up.