Apricot and Brazil Nut Slice

Ingredients:

• 125g butter
• 1/2 cup soft brown sugar
• 1/2 tin sweetened condensed milk
• 1/2 cup chopped dried apricots (organic if possible)
• 1/4 cup chopped dried cranberries
• 1/4 cup chopped brazil nuts
• 1 x 250g packet of digestive biscuits, crushed
• 1/4 cup desiccated coconut to decorate

Lemon Icing

• 100g butter
• 1 1/2 cups Chelsea Icing Sugar
• Grated rind and juice of 1 lemon
• 1-2 tablespoons hot water

Method:

1. Heat 125g butter, brown sugar and condensed milk until the butter has melted. Do not boil.
2. Add chopped apricots, cranberries and crushed biscuits. Mix well.
3. Press into a greased 20 x 30cm sponge roll tin.

 

Ice with Lemon Icing:

1. Beat butter until pale and fluffy. Add icing sugar, grated rind and lemon juice and sufficient water so that you have a fluffy light mixture.
2. Spread over the slice and sprinkle with coconut. Set in your fridge. Cut into big squares.

Serves 10-15