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Easter slice
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indulgent Easter slice loaded with caramel eggs, coconut, and spiced ginger - a must-try treat!
Ingredients:
  • 100g butter
  • 268.13 gm honey
  • 300.00 gm self-raising flour
  • 40.00 ml Ginger Ground
  • 250g caramel-filled mini chocolate Easter eggs, unwrapped
  • 85.00 gm desiccated coconut
  • 395g can sweetened condensed milk
  • 1 egg white
  • 225.00 gm pure icing sugar, sifted
  • 2 drops red food colouring
Instructions:
  • Preheat your oven to 180C (160C fan-forced). Grease the base and sides of a 28cm x 18cm slice pan and line it with non-stick baking paper.
  • In a large bowl, mix the flours and ginger together, then create a well in the center.
  • Combine butter and honey in a small saucepan until melted. Pour the mixture into a prepared pan and stir until well combined. Press the mixture firmly into the base of the pan using slightly damp hands. Allow it to cool for 10 minutes before leveling the top.
  • Layer the eggs evenly on top of the slice, gently pressing them halfway into the mixture. Sprinkle coconut and drizzle condensed milk on top. Bake for 30 minutes until edges are golden and the center is set. Allow to cool in the pan before serving.
  • Prepare the icing by whisking egg white in a large bowl until frothy. Then, whisk in icing sugar until smooth. Divide the mixture in half. Add red food coloring to one portion and stir well. Drizzle both icings over the cooled slice using a fork. Let it set. Trim the ends of the slice, discard them, and cut the slice into 24 pieces before serving.

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