Ginger and lemon slice

This nostalgic ginger and lemon slice is one we still turn to for morning tea. It evokes treasured childhood memories and tastes just as delicious as you remember.

  • 15 mins preparation
  • 30 mins cooking
  • 30 mins marinating
  • Makes 18
  • Print


Ginger and lemon slice
  • 125 gram butter, chopped
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon desiccated coconut
  • 1 teaspoon grated lemon rind
  • 2 tablespoon lemon juice
  • 250 gram milk coffee biscuits
  • 150 gram finely chopped crystallised ginger
  • 1/2 cup (65g) dried cranberries
  • 2 teaspoon ground ginger
  • 2 eggs, beaten lightly
  • 1 cup (160g) pure icing sugar
  • 1 1/2 tablespoon lemon juice
  • tiny drop pink food colouring, optional


Ginger and lemon slice
  • 1
    Preheat the oven to 180°C (160°C fan- forced). Grease an 18cm x 27cm slice pan (inside top measurement). Line the base and long sides with baking paper, extending the paper 3cm over the sides.
  • 2
    Place butter, sugar, coconut, rind and juice in a small saucepan; stir over low heat until butter is melted.
  • 3
    Process the biscuits until crushed. Combine the crushed biscuits, chopped ginger, cranberries and ground ginger in a large bowl. Stir in the warm butter mixture. Add the eggs; stir to combine. Press the mixture into the prepared pan.
  • 4
    Bake the slice for 25 minutes or until golden brown. Cool in pan.
  • 5
    Meanwhile, to make the icing; sift the icing sugar into a medium bowl; add enough lemon juice to make drizzling consistency. Tint with the food colouring.
  • 6
    Drizzle the icing over the cooled slice. Stand for 30 minutes or until set. Lift slice from pan; cut into squares.


Suitable to freeze. Butter mixture suitable to microwave.

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