Inspired by the delicious Golden Gaytime ice cream, this slice is full of all the right flavours. Cookie, butterscotch and vanilla, all wrapped up in milk chocolate.
Another Australia Day recipe coming at you here and this one is an absolute beauty. So you know the Golden Gaytime right? If you aren’t aware of it, listen up. Creamy vanilla and butterscotch 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)
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 by the start of the fourth hole I was winning by 1 shot. Boo yeah 🙂 Then the fourth hole reared it’s ugly head. I’m not sure what score I would have ended up with on the fourth but the rules say to stop at 8, so I dutifully followed the rules and stopped at 8, picked up the ball and sullenly, dropped it in the hole.
By the end of the first 9, Scott was leading by 5. Tenth hole and I’m back on track. Then the 11th hole. Hole in 1 baby. Woohoo!!!! Fist pump, pat on the back and all that. There may have been a happy dance, too. The next hole brought me back to within 2 shots and I thought “I can do this”. No. No, I couldn’t. It was all downhill from there and I lost by 4, in the end. But I did get that hole in one, didn’t I? Alas, all I have to show for it now is a scorecard autographed by my happy and humorous hubby.
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, because that’s the ice cream I bought. 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. It’s soft to bite into but firm enough to hold onto. It’s sweet, rich and creamy and totally addictive.
The Golden Gaytime Ice Cream is iconic here in Australia, so this Golden Gaytime 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, butterscotch 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!
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 Coconut White Choc Peppermint Fudge Bars. 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 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 butterscotch. It’s a very simple caramel, 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.
- 5 minutes – The third layer sounds scary but stick with me, it’s almost as easy as the rest. This is a vanilla 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 finished cooking and cooled for a few minutes, then 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.
You. Have. Got. To. Try. This.
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My Golden Gaytime Slice
Inspired by the delicious Golden Gaytime ice cream, this slice is full of all the right flavours. Cookie, toffee and vanilla, all wrapped up in milk chocolate.
For the Base
- 250 g (1 pack / 8.5 oz) Malt-o-Milk biscuits or similar (notes)
- 125 g unsalted butter, melted
For the Caramel Layer
- 50 g unsalted butter
- 1 tin (395g / 14oz) sweetened condensed milk
- 2 Tablespoons golden syrup (notes)
For the Custard Layer
- 3/4 cup (180ml / 6 fl oz) whole milk
- 3/4 cup (180ml / 6 fl oz) thickened cream
- 30 g unsalted butter ,
- 1 1/2 teaspoons vanilla extract
- 1/3 cup white granulated sugar
- 2 tablespoons cornflour / cornstarch (notes)
- 1/4 cup (60ml / 2 fl oz) cold milk, extra
- 3 egg yolks, beaten
- 125 g (1/2 pack / 4 oz) Malt-o-Milk biscuits or similar (notes)
- 300 g (10.5 oz) milk chocolate
Preheat the oven to 180C / 350F / 160C fan forced. Line a 23cm x 28cm baking tin with baking paper (I find it easier if you scrunch it up first, then flatten it out into the pan as this helps to get it into the corners).
For the base
Use a blender 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 Caramel 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.
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.
- I use a standard Australian 20ml tablespoon
- You need 1.5 packets of biscuits for this recipe total.
- If you can't get Malt O Milk, just use some kind of cookie with a crunchy texture like an Oreo