This easy recipe for no-bake gingernut slice is a real crowd pleaser. A simple melt and mix base topped with a creamy ginger icing.
I had the idea to make a No-Bake Gingernut Slice for a long time before I acually tried it out. As per usual, I wish I'd made it sooner! It's such a easy recipe to make. You just mix the base ingredients together and then ice it with a simple ginger and golden syrup icing. If you like this melt-and-mix slice, you're bound to enjoy my No-Bake Lemon Slice.
Ingredients notes:
- Gingernuts: The namesake ingredient! You can use the original biscuits like I have here, or any supermarket, own-brand variety.
- Ginger: Affordable and flavoursome, ground ginger is the key to the ginger icing.
- Butter: As of July 2026 I have reduced the amount of butter to make this slice less oily but just as tasty!
Step by step instructions:
Line a 20 x 20cm slice tin with baking paper. In a large glass bowl, melt the butter and condensed milk in the microwave for 40 seconds. Leave to sit for 1 minute, then whisk until fully combined and there are no lumps of butter remaining.
Add the crushed Gingernut biscuits and mix until well combined. Pour the mixture into the prepared tin and spread it out to the edges. Press down firmly with the back of a metal spoon.
Chill the base in the fridge while you make the icing. Melt the butter and golden syrup in the microwave for 25 seconds, then mix together. Sift in icing sugar and ginger then whisk everything together, add the boiling water and whisk until the icing is smooth.
Spread the ginger icing over the base and smooth out the top. Chill in the fridge until set for at least 2 hours or overnight. Take out of the fridge 10 minutes before cutting into slices (this makes it easier to cut).
This new twist on the classic Gingernut is a real crowd pleaser. The perfect treat to take along to shared morning tea.
Recipe FAQs:
Yes. Cut into pieces then freeze in an airtight container in the fridge for up to two months. Defrost in the fridge overnight or, place a frozen piece of slice in a school lunchbox and it will be defrosted by morning tea time.
Yes! In July 2026 we re-tested this recipe after receiving some helpful feedback from readers who found the original version a little too buttery.
If the icing is too wet add extra icing sugar, if the icing is too dry then add a dash more boiling water.
Storage:
Chill in the fridge until it is set and then slice it into bite size pieces. I like to store my Gingernut slice in the fridge. It will last for up to a week in an airtight container but usually in my house it only lasts a couple of days because it is so tasty.
Top Tips:
- This is quite a thin slice with a thin layer of icing, if you want a thicker slice then double the recipe but make it in the same size tin. Or if you like thick icing then just double the icing part of the recipe.
Related Recipes:
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Gingernut slice
An easy no-bake slice made from a gingernut base topped with a golden syrup caramel icing.
Ingredients
Base
- 250g packet Gingernut biscuits, crushed
- 80g sweetened condensed milk
- 50g butter
Icing
- 25g butter
- 1 Tbsp golden syrup
- 1 cup icing sugar
- 1 Tbsp ground ginger
- 1 Tbsp boiling water
Instructions
- Line a 20 x 20cm slice tin with baking paper.
- In a large glass bowl, melt the butter and condensed milk in the microwave for 40 seconds. Leave to sit for 1 minute, then whisk until fully combined and there are no lumps of butter remaining.
- Add the crushed Gingernut biscuits and mix until well combined.
- Pour the mixture into the prepared tin and spread it out to the edges. Press down firmly with the back of a metal spoon.
- Chill the base in the fridge while you make the icing.
- Melt the butter and golden syrup in the microwave for 25 seconds, then mix together.
- Sift in icing sugar and ginger then whisk everything together, add the boiling water and whisk until the icing is smooth.
- Spread the ginger icing over the base and smooth out the top.
- Chill in the fridge until set for at least 2 hours or overnight.
- Take out of the fridge 10 minutes before cutting into slices (this makes it easier to cut).
Notes
- If icing is too thick add 1 tsp of boiling water to make it more spreadable.
- If you find your icing is too runny then add extra icing sugar.
- Store slice in an airtight container in the fridge.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 26mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 0g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Samantha says
I made this on Sunday ! OMG amazing. Easy and tastes great.
Vanya says
Oh thanks so much for your lovely comment.
Michelle says
I was not sold on the icing, too much butter sitting around., but having looked at the video it seemed the same. I made regular icing with all spice and ginger
Kath says
Looks so yummy, how much of a cup is 80g of condensed milk.?
VJ cooks says
Just under a 1/4 of a cup 🙂
Kay Matt says
There was lots of butter on the bottom of the base which had hardened in the fridge and I had to scrap it off before serving?
VJ cooks says
Oh that's strange, I haven't had that happen sorry.
Alison C says
Tasty output but I think it needs tweaking for the local gingernuts here as like Kay I had a lot of fat on the outside of the slice on the bottom and sides. I just don't think that the hard Qld version of an Arnott's Gingernut absorbed the liquid like other brands and types do. Not sure how I'd tweak it, maybe let the mixture sit at room temperature for a bit or heat the whole thing a little to encourage absorption.
For the icing I'd probably not melt the butter next time around; instead make a buttercream that I add the golden syrup to. Had pockets of oil on the surface where the ingredients didn't combine fully which wasn't super pleasing looking. A knife evened things out though.
Cheri says
This is such a simple recipe and I always get compliments when my friends and family eat it
Julie says
I made the uncooked ginger crunch as per your recipe and used a tin the same size as yours. Can you tell me honestly, hand on heart, that you did not double the recipe? My base was nowhere near as thick as yours, and nor was my icing. I was making it for a gift but did not gift it on it, looked so thin and un inviting. Can you please tell me why my mix was so much thinner than yours, it barely covered the base of the tin.
Thankyou
VJ cooks says
Hi Julie, I made this slice as per the website post. The photos are up close which might make the pieces look bigger, but the reality is they are small pieces that aren't that thick. I sliced mine into 30 pieces - 6 rows x 5 rows which makes each piece roughly 4 x 3cm. If you want a thicker slice, make it in a smaller tin.
Maria says
I had the same problem.
Followed the recipe.
Next one I make will double the recipe and see how it comes out.
Wendy says
Thanks for sharing this recipe. I changed the icing by leaving out the ground ginger and sprinkling the slice with finely chopped crystallised ginger instead.
VJ cooks says
Yum, sounds delicious. I use crystallised ginger in my Ginger Crunch slice. https://vjcooks.com/gingercrunch/
Tracey says
NZ's Griffins gingernuts are very hard.
I don't know if my kitchen whizz blades are strong enough the crunch them all up into the fine crumbs you show on your video. If I opened the packet and left them out on the bench just on a plate, do you think that would soften them enough for my kitchen whizz blades?
VJ cooks says
You could bash them in a bag with a rolling pin, then transfer them to the food processor.
Elizabeth Smith says
I used the Countdown gingernuts. They're cheaper, thinner and more ginger and easy to whiz up. Worked well.
VJ cooks says
Good to know, thanks for the hot tip Elizabeth!
Anne Barnes says
Mine doesn’t look anywhere as thick/high as your pictures?
VJ cooks says
What size is your dish?
Maureen says
Made this tonight,very morish, shall certainly be making it again
Thanks vj.
VJ cooks says
Awesome 🙂