Name: Apricot slice
Prep time: 30 min
Total time: 30 min
Ingredients: 1 1/2 cup (250g) dried apricots; 500 gram plain sweet biscuits; 250 gram butter, chopped coarsely; 3/4 cup (165g) firmly packed brown sugar; 395 gram canned sweetened condensed milk; 1/3 cup (25g) desiccated coconut

Ingredients

1 1/2 cup (250g) dried apricots

500 gram plain sweet biscuits

250 gram butter, chopped coarsely

3/4 cup (165g) firmly packed brown sugar

395 gram canned sweetened condensed milk

1/3 cup (25g) desiccated coconut

Method

1.Grease 23cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.

2.Process apricots until finely chopped; transfer to a large bowl. Process biscuits, in two batches, until finely crushed; transfer to bowl with apricots.

3.Combine butter, sugar and condensed milk in a medium saucepan; whisk over low heat until butter is melted. Bring to the boil, whisking constantly. Remove from heat; stir into apricot mixture.

4.Spread mixture into pan; smooth surface. Sprinkle with coconut; cool. Refrigerate slice until firm before cutting into squares or bars.

Store squares in an airtight container in the fridge for up to a week. Place the saucepan over a small gas jet or element to prevent burning the mixture around the edge of the pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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