Prep Time

15 mins

Makes

30 pieces

Ingredients

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

Icing
50g unsalted butter
1 teaspoon lemon juice
3 cups icing sugar, sifted

Method

  • 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 1/4 cupp of boiling water,  until smooth.
  • Spread icing over the chilled base and sprinkle with extra chopped crystallised ginger and pistachios.
  • Leave to set, then cut into squares.
  • Store in an airtight container in a cool place.

Helpful Notes

Recipe courtesy of ABC Delicious magazine.

Products in this recipe

Product Naked Ginger 175g

Baking

NAKED GINGER 175G

Product Crystallised Ginger 250g

Confectionery

CRYSTALLISED GINGER 250G

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