Apricot Slice

This biscuit-based slice was one of the first things I learnt to make when I was growing up. Its super easy to make, doesn't take any time in the oven and, of course, its yummy!

Apricot Slice

2 x 250g packets of plain biscuits

2 C dried apricots - chopped

1 tin sweetened condensed milk

250g butter

1 C brown sugar

Coconut - optional

Process the biscuits into fine crumbs using a food processor.  Combine the brown sugar, condensed milk and butter in a saucepan and stir over a low heat. When all the ingredients have melted together into a nice sauce consistency, pour over the crushed biscuits.  Mix through, and then spread into a slice tin.  Sprinkle with coconut if desired, and refrigerate until cool.

Enjoy!

If you love slices as much as I do, check out my luscious lemon and coconut slice and my caramel and cranberry slice recipes.

X
Molly

Luscious Lemon and Coconut Slice

Today's recipe is a luscious lemon and coconut slice.  

I have been wanting to make this type of slice since first trying one in a favourite cafe.  

I adapted a recipe from www.food.com.  It is a yummy slice, but the cafe one has a definite taste of either sweetened condensed milk or sour cream/cream cheese (lets face it - all the best slices do!). If anyone knows a recipe with any of the above please let me know!

Anyway, here is the recipe - enjoy :)

Luscious Lemon and Coconut Slice

Ingredients

Base:

3 cups flour
2 tsp baking powder
1 cup brown sugar
250g butter, melted

Filling:

1 cup sugar

6 tablespoons lemon juice

2 tablespoon grated fresh lemon rind

4 egg yolks

4 tablespoons butter

Meringue:

4 egg whites

2/3 cup sugar

4 cups coconut

Method

Preheat oven to 180 degrees Celsius

Combine the filling ingredients in a pot and stir constantly over medium heat until thickened.  Allow to cool.

Mix the base ingredients together in a bowl, and spread out into a medium size slice tin. Bake for 15 minutes.

Beat the egg whites and sugar with an electric beater until soft peaks form.  Fold in the coconut.

Spread the cooled filling onto the base, and spread the meringue mixture on top.

Bake a further 10-15 minutes until golden brown.

Cool and cut into squares.

Baking Wednesday

Today I made a delicious caramel and cranberry slice.  For any caramel lovers out there, I must say this may become an addiction.  The caramel is so lovely and so sweet, but the cranberry balances it out.

Here is the recipe:

CARAMEL AND CRANBERRY SLICE 

Base: 
1½ cups flour 
1 tsp baking powder 
½ cup brown sugar 
125g butter, melted 

Combine the dry ingredients, then add the melted butter and mix well. Press the mixture into a greased small slice tin.

Filling: 
75g butter 
¼ cup (85g) golden syrup 
1 x 397g can sweetened condensed milk 
¼ cup coarsely chopped cranberries

Place the butter and golden syrup in a saucepan. Bring to the boil, stirring.Remove from heat, stir in the condensed milk and cranberries. Pour the filling over the base.

Bake at 180ºC for 30 minutes. Allow to cool and decorate with chocolate drops and extra chopped cranberries, then cut into pieces.

Makes 24 pieces.