Apricot and almond no-bake slice

This is a really easy apricot slice to make for a relaxing morning tea. If you find gluten-free biscuits to use, they're coeliac-friendly, too!

Credit: Adam Liaw

• makes

  40

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 125 g salted butter
• 110 g (½ cup firmly packed) brown sugar
• 200 g condensed milk
• 250 g plain sweet biscuits, crushed
• 250 g dried apricots, finely chopped
• 120 g blanched almonds, chopped
• 90 g (1 cup) desiccated coconut, plus extra for rolling

Chilling time: 10 minutes

Instructions

1. Place the butter, sugar and condensed milk in a small saucepan and stir over low heat until the butter melts and the sugar has dissolved. Bring to boil, then remove from the heat.
2. Place the crushed biscuits, apricots, almonds and coconut in a bowl and stir to combine. Add the butter mixture and stir to combine well.
3. Divide the mixture into four and shape into 10 cm long logs about 4-5 cm in diameter. Place the extra coconut on a tray, roll the logs in the coconut until well coated, then refrigerate for about 10 minutes or until firm. Thinly slice into rounds and serve with a cup of tea. Store in the refrigerator.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.