I'm so sorry that I haven't been posting in a while! I was tied up with exams at the end of last year, as well as summer work (trying to save for uni!). Anyway, I am now living in Dunedin attending Otago University, studying a Food Science degree. There is a little kitchen down here that is available for me to use, so I will hopefully being posting up more recipes soon and I may start doing cake orders down here if I have the time!
This slice is quite simple to make and it almost tastes like a cross between caramel slice and ginger crunch (two of my favourites). I caramelised my hazelnuts in butter and brown sugar, however that was a bit tedious so I have just written roasted hazelnuts instead in the ingredients. The lovely team at Fresh As NZ sent me a parcel of a few goodies , so I have used their freeze-dried mandarin on top of this slice! It lends a lovely subtle flavour but also adds a pop of colour too - which is always essential! You could easily use their freeze-dried strawbs or raspberries instead however.
GINGER, VANILLA SALTED CARAMEL, WHITE CHOCOLATE AND HAZELNUT SLICE
For the spiced ginger biscuit base:
1-¼ cups. Plain flour
½ cup. Ground almonds
3 tbsp. castor sugar
½ tsp. ground ginger
¼ tsp. ground cinnamon
½ cup. Crystallized ginger, finely chopped
150g Butter, melted
For the salted caramel and vanilla filling:
1 can. Sweetened condensed milk
75g butter, cubed
1/3 cup. Brown sugar
¼ cup. Golden syrup
1 teaspoon. Vanilla bean paste
½ teaspoon. Salt
For the white chocolate and hazelnut topping:
250g white chocolate, melted
Handful roasted hazelnuts, finely chopped
Few segments of freeze-dried mandarin, crushed
To make the base, pre-heat your oven to 170C. Grease and line a regular slice tin with baking paper. Set aside. In a large bowl, whisk together all the dry ingredients for the base until combined. Add the melted butter and mix together until a crumbly dough forms (you can also use your hands to do this). Tip the dough into the prepared slice tin and press firmly into the base, making sure the surface is flat and level (you can use the base of a measuring cup to create a nice flat surface). Bake in the pre-heated oven for around 15-18 minutes, or until lightly golden all over and slightly darker around the edges. Whilst the base is baking, prepare the caramel filling.
To make the filling, place all the filling ingredients into a medium saucepan and heat gently, stirring often, over a medium heat until all the butter has melted and the mixture is smooth and glossy. Set aside until the base has finished baking.
Once the base has finish baking, pour over the caramel filling and spread out into an even layer. Return to the oven and bake for a further 10-15 minutes, or until the caramel is golden brown.
Remove from the oven and leave to cool in the fridge. Once the slice is completely cooled, pour over the melted white chocolate and sprinkle with the roasted hazelnuts and freeze-dried mandarin (if using). Place back into the fridge to cool until the chocolate has set completely.
Once the chocolate has fully set, remove the slice carefully from the tin and peel away the baking paper. Using a large serrated knife cut the slice into rectangles of your desired size (I like to clean the knife and run it under hot water after each cut so that the edges are nice and cleanly cut). Store in an airtight container in the fridge.