Another Australia Day recipe coming at you here and this one is an absolute beauty. So you know the Golden Gaytime ice cream right? If you aren’t aware of it, listen up.

Creamy vanilla and toffee flavoured ice cream, coated in chocolate and then sprinkled with biscuit pieces. Well I wanted to recreate that, but in slice form. And this is what I got. Yum, right? (rhetorical question).

A row of golden gaytime slice lined up on a sheet of baking paper.

Why you’ll love this Golden Gaytime Slice

Pinky promise – easier than it looks! Plus, a variety of textures and how can you go wrong whenever chocolate, cookie and caramel are in the same place at the same time.

DIFFICULTY – Easy and takes much less time than you would think. The only thing to be aware of is to make sure you temper the eggs slowly as the recipe suggests.

In our Christmas break, hubby and I decided to go out for a game of mini golf. The sun was shining and we were in total relaxed holiday mode, so off we ventured in search of some fun. We started off scoring pretty evenly and I got a hole in one on the fourth (Boo yeah 🙂 ) another on the 11th, but sadly it all went downhill after that. I lost by 4, however I will add, my hubby is a golfer when he gets the chance, whilst I can barely aim, let alone hit a ball. Alas, all I have to show for it now is a scorecard autographed by my happy and humorous hubby.

A golden gaytime slice with a bite taken out of it.

As compensation, hubby bought me a Golden Gaytime Ice Cream on the way out and that’s where the inspiration for this Golden Gaytime Slice came from. I pondered how I would go about making it all the way home. I’m so happy with the result. It tastes just the way I wanted and the texture, soft to bite into but firm enough to hold onto. It’s sweet, rich and creamy and totally addictive.

The rundown

The Golden Gaytime Ice Cream is iconic here in Australia, so this slice had to have some specific elements.

  • First of all, I wanted a slice, not an ice cream because I wanted it to be inspired by golden gaytime and not a copy of it.
  • It had to have the appropriate flavours, of course – vanilla, chocolate, toffee and the all important cookie pieces.
  • I wanted a combination of texture, crunchy and soft.
  • Finally, I wanted it to be as simple as possible.

Check! Check! Check! Check!

Closeup looking down on a single golden gaytime slice.

All those layers – it must be tricky, right? Wrong!

Ok, I know what you’re thinking but this is a very simple recipe. I’m a big fan of simple layered desserts like this Mango Panna Cotta Coconut Cheesecake or my Caramel Peanut Fudge. But seriously, the names are longer than the recipe. I like simple things too you know 🙂

  • 3 minutes – The base of this Golden Gaytime Slice is blitzed up biscuits, mixed with some melted butter then pressed into a lined 9×13 square baking tin. Easy. Just like a cheesecake base, it has a slight crunch but gives when you bite into it.
  • 2 minutes effort, 20 minutes bake – The second layer is the toffee. It’s a very simple caramel really, made using condensed milk with some golden syrup added. The recipe for the caramel I got from this recipe here. All you do, is throw all the ingredients into a saucepan over heat and stir it until it’s smooth, then pour it on top of the base and bake.

RELATED: Here’s some more Aussie desserts.

4 pieces of golden gaytime slice in a row.
  • 5 minutes – The third layer sounds scary but stick with me, it’s almost as easy as the rest. This is just a vanilla flavoured quick custard. Heat some milk, cream, butter, vanilla and sugar in a saucepan. Once you see bubbles, you add a milk and cornflour mixture, then the eggs and whisk, whisk, whisk …… for like …… a whopping 2 minutes 🙂 Pour it over the base once it has cooled for a few minutes, place it in the fridge. Third layer done.
  • Setting time 2 hours
  • 3 minutes – Once set, you sit biscuits all over the top of the slice, then use those as a guide to cut it into portions. Layer 4 done.
  • 2 minutes – Dip in melted chocolate and sprinkle over some cookie crumbs.

Right, so if my maths are correct, we’re looking at roughly only 20 minutes of effort, 20 minutes baking and 2 hours setting to get one amazing slice It got rave reviews from all of my taste testers and is one of the top viewed recipes on Sugar Salt Magic.

Make ahead?

Yes and no. While you can make this a day or two ahead, you are combining biscuit (cookie) and a custard, the biscuit will soften the longer it waits.

Storage

Must be stored in the fridge in an airtight container.

A row of golden gaytime slice.

Even if you’ve never heard of a golden gaytime, I promise you need to try this slice. It is 4 (kind 5) layers of deliciousness that you need in your life.

If you try this golden gaytime slice recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.

More Aussie inspired recipes

Among classic Aussie desserts is the golden gaytime ice cream, now reinvented in my Golden Gaytime Slice. A quick custard, easy toffee, biscuit and chocolate, you must try.

My Golden Gaytime Slice

Yield: 14 serves
Prep Time: 30 minutes
Cook Time: 20 minutes
Setting time: 2 hours
Total Time: 50 minutes
4.8 from 14 ratings
Among classic Aussie desserts is the golden gaytime ice cream, now reinvented in my Golden Gaytime Slice. A quick custard, easy toffee, biscuit and chocolate, you must try.
Make sure to allow setting time.
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Ingredients

FOR THE BISCUIT BASE

  • 250 g Malt-o-Milk biscuits or similar (1 pack / 8.5 oz) (notes)
  • 125 g unsalted butter, melted

FOR THE TOFFEE LAYER

  • 50 g unsalted butter
  • 1 tin sweetened condensed milk (395g / 14oz)
  • 2 Tablespoons golden syrup (notes)

FOR THE CUSTARD LAYER

  • ¾ cup whole milk (180ml / 6 fl oz)
  • ¾ cup thickened cream (180ml / 6 fl oz)
  • 30 g unsalted butter ,
  • 1 ½ teaspoons vanilla extract
  • ⅓ cup white granulated sugar
  • 2 tablespoons cornflour / cornstarch (notes)
  • ¼ cup cold milk, extra (60ml / 2 fl oz)
  • 3 egg yolks, beaten

TO FINISH

  • 125 g Malt-o-Milk biscuits or similar (½ pack / 4 oz) (notes)
  • 300 g milk chocolate (10.5 oz)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a 9×13 baking tin with baking paper.

FOR THE BASE

  • Use a blender or food processor to crush 250g (1 pack) of biscuits to crumbs. Add the melted butter. Blend until combined. Pour into the lined baking tin and press down into an even layer with the bottom of a glass.

FOR THE TOFFEE LAYER

  • In a medium saucepan, over low heat, stir the butter, condensed milk and golden syrup until smooth and combined. Pour over the biscuit base. Bake in the oven for 20-25 minutes until golden. Allow to cool slightly before making the custard layer.

FOR THE CUSTARD LAYER

  • In a small cup mix together the cornflour and ¼ cup extra milk. Add the ¾ cup milk, cream, butter, vanilla and sugar to a medium saucepan. Whisk the mixture every so often, over low-medium heat until it starts to bubble. 
  • Take it off the heat and add the cornflour and milk mixture. Whisk in well. Add the yolks and don’t stop whisking. Place the saucepan back on the heat, whisking continually for about a minute. It should be nice and thick.
  • Pour it over the caramel layer in your baking tin and level out with a spatula. Let it set in the fridge for 2 hours.

TO FINISH

  • Melt the chocolate in the microwave in 30 second bursts until just melted.
  • Once set, remove the slice from the baking tray and set on a large chopping board. Lay the rest of the biscuits over the top, side by side leaving the edges exposed. Trim away the edges, then cut the slice into even pieces using the biscuits as your guide.
  • Melt the chocolate in the microwave in 30 second blasts. Crush 1-2 biscuits into crumbs. 
  • Dip one end of each piece of slice into the chocolate, then sprinkle the top with biscuit crumbs. Sit on a wire rack for 5-10 minutes until the chocolate is just starting to set, then transfer to a sheet of baking paper on a plate in the fridge to set, then serve.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. You need 1.5 packets of biscuits for this recipe total. 
  3. If you can’t get Malt O Milk, just use some kind of cookie with a crunchy texture (Arnotts Nice or Milk Coffee, or even graham crackers)
  4. If you don’t have a blender or food processor, just place the biscuits in a plastic bag and gently bash with a rolling pin to crush them.
MORE AUSSIE RECIPES!
Calories: 497kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Australian
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.