Toasted Oat, Ginger & Caramel Slice

Toasted Oat, Ginger & Caramel Slice


  • 1 cup self-raising flour
  • 1 1/2 cups thread coconut (1 cup for base, 1/2 cup for topping)
  • 1/2 cup raw caster sugar
  • 125g butter, softened
  • 1 1/2 teaspoon ground cinnamon
  • 2x 395g cans sweetened condensed milk
  • 3 tablespoons golden syrup
  • 60g butter
  • 1 cup wholegrain oats
  • 1/2 cup sliced almonds
  • 50g butter
  • 1 tablespoon golden syrup
  • 150g glacé ginger, roughly chopped

This is a great slice to take on picnic or beach day, or make it at home and serve to hungry mates or family members. It also works as an after-dinner treat with a dram of whisky. 

  1. Grease and line a 20x30cm slice tin with baking paper. Pre-heat oven to 160°C fan bake.
  2. To make the base, mix ingredients until the butter is incorporated. Press the mixture evenly and firmly into the prepared slice tin. Bake for 12-15 minutes until starting to golden. Set aside.
  3. To make the caramel, in a saucepan over medium-low heat, melt the butter with the condensed milk and golden syrup and then simmer, stirring continuously for 3-4 minutes until the caramel begins to darken slightly. Set aside.
  4. To make the topping, spread oats, almonds and coconut on an oven tray lined with baking paper and toast in oven, stirring a few times until near-golden and fragrant. Melt the butter and golden syrup together, pour over nut-oat mixture and mix well until combined. Set aside.
  5. To assemble, pour half the caramel onto the base and spread out evenly. Scatter over almost all the nut mixture and top with the chopped ginger. Pour over the rest of the caramel and finish with the last of the nuts and oats.
  6. Bake for a further 15 minutes until beginning to turn golden. Cool and cut into pieces. Store in an airtight container for a couple of days.
Recipe, photography and styling by Fiona Hugues

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