Gingerbread Slice

By Dixie Elliott

Gingerbread Slice
Add some warm and festive flavours to your next bake with this delicious slice.

Makes 24 fingers



1½ cups plain flour

½ cup self-raising flour

1 tsp bicarbonate of soda

2 tbsp ground ginger

3 tsp mixed spice

½ cup firmly packed brown sugar

1 cup golden syrup

1 cup milk

½ cup light olive oil

2 eggs

125g glacé ginger, finely chopped

icing sugar, to serve



  1. Preheat oven to 180˚C. Grease and line a 30cm x 20cm lamington pan with baking paper. Sift flours, bicarb soda, ginger and mixed spice in a large bowl. Add sugar and stir until well combined.
  2. Whisk golden syrup, milk, oil and eggs in a large jug. Add to flour mixture and stir. Add glacé ginger and stir until combined. Pour into prepared lamington pan.
  3. Bake for 40-45 minutes or until cooked in the centre when tested with  a skewer.
  4. Stand for 10 minutes before transferring to a wire rack to cool.
  5. Dust with icing sugar, cut into fingers and serve.
  6. Store in an airtight container for up to 4 days.


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