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4.80 from 15 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.
by Marie Roffey —Published Jan 12, 2017 (Updated Mar 25, 2021)
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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).
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.
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.
- Ithad 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!
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 recipehere. 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.
- 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 only20 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.
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 toleave 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
- Chocolate Hedgehog Slice
- Classic Australian Lamingtons
- No Bake Tim Tam Cheesecake
- Giant Homemade Wagon Wheel
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My Golden Gaytime Slice
Yield: 14 serves
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Setting time: 2 hours hours
Total Time: 50 minutes minutes
4.8 from 15 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.
Print Rate Pin
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
A 9×13 baking tin or jelly roll tin
A handheld beater is fine for this one
A silicone spatula so nothing gets left behind.
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
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- 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 (Arnotts Nice or Milk Coffee, or even graham crackers)
- 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.
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Aussie desserts, Australia Day,
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Nicole —Reply
I’m looking forward to making this for my Hottest 100 party this Saturday. I know people have asked about making it in advance but I’m wondering can you make the biscuit/toffee layer in advance and make the custard in advance and then pour the custard over the base closer to the time you plan to serve it? Just looking at ways to give me enough time to get everything down before guests arrive!
Also I know it says four, kind of five layers, in the photos it really does look like there’s an additional layer between the biscuit base and the custard layer. Is the toffee layer that deep? From just reading the recipe it reads like the toffee layer will bake into the biscuit layer so I’m just wondering to make sure I don’t stuff it up!Marie Roffey —Reply
Hello Nicole. Yes, you could make the base and toffee layer the day before. Then pour the custard layer over, making sure it has a good couple of hours to set before serving.There are technically 4 layers – the base, the toffee layer, the custard layer, then the top layer of biscuits. The “5th” layer is dipping them in chocolate. The toffee layer is it’s own distinct layer and the first creamy one you can see in the pictures but it does caramelise a little on top of the bottom biscuit layer.
Hs —Reply
Would these freeze before dipping in chocolate? And dip in chocolate on the day you were using them???
Marie —Reply
Hi Hannah, sorry but I couldn’t be sure how well they would freeze as I haven’t tested it. I would assume without the chocolate they should be fine though.
Mckey —Reply
From my early years working at Streets, GG’s had and still have butterscotch and vanilla ice cream.
I make them at home with butterscotch and they are a winner.Marie —Reply
Thanks so much and have you seen now, you can buy the biscuit pieces in a tin, ready to go? I’ll be using them for something soon 🙂
Noreen Armstong —Reply
Yummy slice Thankyou. I found real malt biscuits that added to the flavour.
Also put a dash of salt in the custard to counteract the sweetness.
I had trouble with the top layer of biscuits sticking to the custard , any tips please ?
Also mine went a bit watery on the base after 24 hours , guess the tip is to eat it all straight away.Marie —Reply
Hello Noreen, I’m glad you enjoyed it. The biscuits on top don’t really stick to the custard but the chocolate, once set holds it all together. I find custard desserts like this are best eaten fresh as they often weep a little bit causing the base to get soggy.
Mandi —Reply
I really need this slice!!! I live in Singapore, so no access to Golden Gaytimes here ? I have to get my fill when I go back to Melbourne to visit. And one of the local supermarkets just got in Malt O Milks, so it’s fate!
Marie —Reply
Sounds like it isfate, Mandi. I would have thought the cultural melting pot of Singapore would have caught on to Golden Gaytimes by now 🙂
Kate —Reply
This recipe looks incredible and I’m super excited to try it for a Christmas lunch this weekend! Marie, have you ever tried swapping the custard layer for ice cream? And if not, do you think it would work or do you think the toffee and biscuit layer would then be too hard to bite into? I’ll be making it either way!
Marie —Reply
Hi Kate. I haven’t tried it that way but it sounds awesome so here are my suggestions. Use ice cream instead of custard and leave out the toffee layer. Dip in chocolate as per the recipe, then freeze them. The biscuits should soften nicely from the ice cream. Now make the toffee layer separately and store it in the fridge until you serve. At the point of serving, warm the toffee to soften it and add a little cream or milk if needed to get the right consistency to use it as a sauce. Then just pour over and serve. Yummo! I’d really love to hear how it turns out 🙂
Marg Geermans —Reply
You can buy Golden Gaytime crumbs now so thts what I will be sprinkling on mine.
Marie —Reply
I know. Wow! One of my colleagues brought in a tin to work so now I’m working on a new recipe to use them up 🙂
2pots2cook —Reply
Your work is so inspiring ! I have found this on Foodgawker ! Bravo ! Perfect !Marie —Reply
Thank you so much. Golden Gaytime is an aussie favourite, so this was heaps of fun to make. 🙂
cakespy —Reply
WOW. Just…wow. This is gorgeous!
Sophie —Reply
This treat is officially amazing !! Super delicious and is a party in your mouth !! It’s my favourite of all Marie’s inventions (only a smudge ahead of the Tim tam brownie )
Marie —Reply
Nice. Thanks Sophie. More than happy to keep testing recipes on you 🙂
