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No-Cook Ginger & Apricot Biscuit Slice

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Prep Time: 
15 mins
30 pieces
100g unsalted butter
3/4 cup (185ml) sweetened condensed milk
1 cup (150g) dried apricots, finely chopped
1/2 cup (100g) Buderim Ginger Crystallised or Naked Ginger, finely chopped, plus extra for topping
1 cup (90g) desiccated coconut
1 teaspoon ground ginger
2 tablespoons lemon juice
375 plain biscuits, crushed to fine crumbs
2 tablespoons pistachios, shelled and chopped
50g unsalted butter
1 teaspoon 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.
  4. Then add crushed biscuits and stir to combine.
  5. Add butter and condensed milk mixture and stir well to combine.
  6. Press into the prepared pan and refrigerate for 1 hour or until set.

For the icing:

  1. Melt the butter and mix with the lemon juice, icing sugar and 1/4 cupp of boiling water,  until smooth.
  2. Spread icing over the chilled base and sprinkle with extra chopped crystallised ginger and pistachios.
  3. Leave to set, then cut into squares.
  4. Store in an airtight container in a cool place.
Helpful Notes: 

Recipe courtesy of ABC Delicious magazine.