Ingredients
125g Butter
½ cup Chelsea Soft Brown Sugar
½ tin Sweetened Condensed Milk
1 cup Chopped Dried Apricots
1 x 250g packet of Wine Biscuits (crushed)
¼ cup Desiccated Coconut (to decorate)
Lemon Icing:
100g Butter
1½ cups Chelsea Lemon Flavoured Icing Sugar
1-2 Tbsp Hot Water
½ cup Chelsea Soft Brown Sugar
½ tin Sweetened Condensed Milk
1 cup Chopped Dried Apricots
1 x 250g packet of Wine Biscuits (crushed)
¼ cup Desiccated Coconut (to decorate)
Lemon Icing:
100g Butter
1½ cups Chelsea Lemon Flavoured Icing Sugar
1-2 Tbsp Hot Water
Method
Heat 125g butter, Chelsea Brown Sugar and condensed milk until the butter
Add chopped apricots and crushed biscuits. Mix well. Press into a greased 20 x 30cm sponge roll tin.
Ice with Lemon Icing:
Beat butter until pale and fluffy. Add Chelsea Lemon Flavoured Icing
Add chopped apricots and crushed biscuits. Mix well. Press into a greased 20 x 30cm sponge roll tin.
Ice with Lemon Icing:
Beat butter until pale and fluffy. Add Chelsea Lemon Flavoured Icing
has melted. Do not boil.
Sugarand sufficient water so that you have a light, fluffy mixture.
Spread over the slice and sprinkle with coconut. Set in refrigerator.
Cut into squares.
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