Ginger Apricot Slice !

The sun was shining through the bedroom window when I woke up and the birds were chirping - such a gorgeous Spring morning here in Melbourne.

Something about this type of weather makes me want to potter in the kitchen and bake.  Nothing too heavy, and my taste buds usually want something fruit based with a fresh zing. Not too much to ask for, especially once I've had my morning coffee.  My problem when I get into the baking mood is that like for most people I'm sure, I tend to want to eat lots of it.  In hindsight (and for the sake of my thighs), I really shouldn't make them but I just can't help myself.

So with some St Germain playing in the background and the doors and windows open, I set to making....


Ginger and Apricot Biscuit Slice



100g unsalted butter | 3/4 sweetened condensed milk  150g dried apricots  100g crystallised ginger, finely chopped, plus extra chopped to serve | 90g desiccated coconut | 1 tsp ground ginger | 2 tbsp lemon juice | 375g plain sweet biscuits, crushed to fine crumbs | 2 tbsp pistachio kernels, chopped

Lemon Icing | 50g unsalted butter | 1 tsp lemon juice | 525g icing sugar, sifted


  1. Line a 30cm x 24cm baking pan with baking paper.
  2. Heat butter and milk in a pan over medium-low heat, stirring until butter melts. 
  3. In a separate bowl, mix together apricot, crystallised ginger, coconut, ground ginger and lemon juice, then add crushed biscuits and stir to combine. 
  4. Add butter and condensed milk mixture, stirring until well combines. 
  5. Press into prepared pan and refrigerate for 1 hour.
  6. For the icing, melt butter and mix to a smooth consistency with lemon juice, icing sugar and 1/4 cup boiling water.  Spread over base and sprinkle with extra chopped crystallised ginger and chopped pistachios. 
  7. Leave to set, then cut into slices or squares and store in an airtight container in a cool place.


Such a delight!

Each little mouthful filled with a creamy sweetness for the condensed milk, a chewy fruitiness from the apricot, a crunch from the biscuits and nuts and of course a zing from the ginger. 

I couldn't stop at one.  Sorry thighs!