No Bake Ginger Slice

Ginger, lemon and everything niceplus easy to make.

Serving Slice:	12	24	36	48
Sustagen® Hospital Formula Vanilla - measures	6 scoops	12 scoops	18 scoops	24 scoops
Sweetened condensed milk - measures	½ cup	1 cup	1½ cups	2 cups
Butter - measures	100 g	200 g	300 g	400 g
Ginger snap biscuits - measures	250 g	500 g	750 g	1 kg
Lemon icing:
Icing sugar mixture - measure - measures	2 cups	4 cups	6 cups	8 cups
Butter - measures	50 g	80 g	120 g	160 g
Lemon juice - measures	50 mL	100 mL	150 mL	200 mL

Notes
The 17cm x 25cm pan is for a serving of 12.Use multiple pans of this size or increase pan sizewhen increasing recipe.

1. Grease and line a 17cm x 25cm pan. Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
2. Place biscuits in a food processor and process to a fine crumb. Combine crumbs and Sustagen® Hospital Formula Vanilla. Stir in hot butter mixture until well combined.
3. Press biscuit mixture into prepared pan. Refrigerate for 1 hour or until firm.
4. Make lemon icing: Place icing sugar mixture, butter and lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve.

Nutrient	Per Serve
Energy	1429kJ
- Calories	341Cal
Protein	4.5g
Total Fat	13.8g
- Saturated Fat	8.6g
Carbohydrate	51.3g
- Sugars	41.0g
Dietary Fibre	0.4g
Vitamin D	0.5μg
Sodium	204mg
Calcium	128mg
Iron	1.0mg
Zinc	0.8mg

Storage: Keep refrigerated for 2-3 days.

Freeze: Freeze individual portions in freezer safe containers for up to one month.

Increased Fibre: Sustagen® Hospital Formula Plus Fibre can be used.