Cakes, biscuits and slices / Recipes

Ingredients

  • 250g packet gingernut biscuits, crumbed
  • 1/2 cup dessicated coconut
  • 1/2 cup chopped crystalised ginger
  • 3/4 cup Top’n’Fill Caramel
  • 1 cup white chocolate melts

Directions

  1. Line base and sides of an 18cm x 28cm lamington pan.
  2. Combine biscuit crumbs, coconut and ginger in a bowl.
  3. Place caramel and chocolate in a saucepan and melt over a low heat.
  4. Mix wet and dry ingredients and refridgerate until set. If desired, drizzle melted white chocolate over the top.

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