My amazing Mum made this delicious slice recently, and I just had to share the recipe!! It's from Annabel Langbein's book, "Free Range in the City". She has a tonne of delicious recipes here as well.
There's something about the combination of ginger, pistachios and apricots that is waaaaay too good!! Add to that the fact that this is a no bake slice, and one that you can change the ingredients around to suit what you have in your pantry, and your away laughing!
Ginger and Apricot Slice
100g unsalted butter
3/4 cup (185ml) sweetened condensed milk
1 cup (150g) dried apricots, finely chopped
1/2 cup (100g) crystallised ginger, finely chopped, plus extra for topping
1 cup (90g) desiccated coconut
1 tsp ground ginger
2 tblsp lemon juice
375 plain biscuits, crushed to fine crumbs
2 tblsp pistachios, shelled and chopped
50g unsalted butter
1 tsp lemon juice
3 cups icing sugar, sifted
Line a 30cm x 24cm Swiss roll pan or baking pan with baking paper.
Heat butter and condensed milk in a saucepan over medium-low heat, stirring until the butter melts. Remove from heat.
In a separate bowl, mix together the apricots, crystallised ginger, coconut, ground ginger and lemon juice. Then add crushed biscuits and stir to combine.
Add butter and condensed milk mixture and stir well to combine.
Press into the prepared pan and refrigerate for 1 hour or until set.
For the icing: Melt the butter and mix with the lemon juice, icing sugar and 2 tablespoons of boiling water, until smooth. Spread icing over the chilled base and sprinkle with extra chopped cryst. allised ginger and pistachios.
Leave to set, then cut into squares. Store in an airtight container in a cool place.
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