This is a no-cook bake which is super delicious and something I normally make in the summer. I don’t really know why I only make it in the summer? Silly really, as it has to be stored in the refrigerator to keep it cool, and stop the thing from going soft in the heat! Winter is a much more sensible season for this slice 🙂
Funny how we get into habits isn’t it? Even baking habits it seems 🙂
Step One: Line a 30cm x 24cm sponge roll tray or baking tin with baking paper.
- 100 g butter
- 3/4 cup sweetened condensed milk
- 1 cup dried apricots, chopped
- 1/2 cup crystallised ginger, finely chopped
- 1 cup desiccated coconut
- 1 tsp ground ginger
- 2 tbsp lemon juice
- 375 g plain sweet biscuits, crushed
Step Two: Melt the butter with the condensed milk in a small pot.
Step Three: Mix all the remaining ingredients in a large bowl
Step Four: Mix the butter and condensed milk through the biscuit mix
Step Five: Press the entire mix into the prepared pan and put in the refrigerator to set – about 1 hour.
While the slice is setting you can make the icing.
- 50 g butter
- 3 tbsp boiling water
- 1 tsp lemon juice
- 3 1/2 cups icing sugar
Melt the butter, and mix to a smooth consistency with the boiling water, lemon juice and icing sugar.
Spread over the base and sprinkle with 1/4 cup crystallised chopped ginger and 2 tbsp chopped walnuts or pistachios. (I added chopped cranberries just because!)
This slice keeps well in an airtight container in a cool place. Serve it in small squares – mouthfuls for the ‘chief tester’!
If you love ginger then this is a home-made slice you will love – I am not a big ginger lover but this is really good – I promise!
Happy baking xx