Maggie Beer

No Bake Apricot, Almond & Ginger Slice

Step 1: Line a 30 centimetre x 24 centimetre baking tray with baking paper, set aside.

Step 2: Place the butter and castor sugar into a small sauce pan, gently heat over a medium to low heat, stirring until the butter has melted. Remove from the heat and add cream.

Step 3: Place the Ginger Nut, Milk Arrowroot biscuits and roasted almonds into a food processor and blend to a fine crumb. Place the crumbs into a large mixing bowl, then add the apricots, glazed ginger, ground ginger, lemon juice and sea salt mix together, then pour in the butter mixture and mix well.

Step 4: Place the mixture onto the lined baking tray and press out to an even thickness and refrigerate for 1 hour.

Step 5: To serve, cut into 3 centimetre x 3 centimetre squares and scatter with almonds.

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