This is such an 'old-school' slice. It's perfect!
Here's another recipe from New Zealand's Annabel Langbein, though this time from her new 'Free Range in the City' cookbook. I actually bought her previous book, The Free-Range Cook, after making this panna cotta, and the new one is also a great read if this teaser is anything to go by.
Although it's billed as a cookbook based on eating well, for city dwellers (as opposed to country lifers), this recipe for Apricot and Ginger Slice would be right at home at a school fete, country fair or farmhouse kitchen. It's also no-bake, so it's quick to make and all it needs is a quick chill in the refrigerator and it's ready to gobble up.
Note: My "Hey you, you're not allowed to buy any more cookbooks unless it is an absolute emergency" rule is in great danger of being broken after tasting this recipe. The new cookbook is released here next week, I think, so another couple more days before we see how strong my resolve is. Hint: I'm a usually a weakling!
Ginger and Apricot Slice
makes about 20 squares
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
1. Line a 30cm x 24cm Swiss roll pan or baking pan with baking paper.
2. Heat butter and condensed milk in a saucepan over medium-low heat, stirring until the butter melts. Remove from heat.
3. In a separate bowl, mix together the apricots, crystallised ginger, coconut, ground ginger and lemon juice. Then add crushed biscuits and stir to combine.
4. Add butter and condensed milk mixture and stir well to combine.
5. Press into the prepared pan and refrigerate for 1 hour or until set.
6. 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.
7. Leave to set, then cut into squares. Store in an airtight container in a cool place.
recipe adapted from delicious magazine
Ingredients, including condensed milk, chopped crystallised ginger, crushed biscuits (I used Nice biscuits), coconut and dried apricots
It's so easy - just mix everything together and press into the pan.
The icing is also easy to make, and it tastes slightly tangy.
Cut the slice in squares to serve
You could also wrap squares in plastic wrap to sell at the school fete.
Or wrap in foil to take to work for little lunch.