This recipe is one of my favourites – so much goodness hidden in one little package! They’re exceptionally good warm with a dab of butter, but make great lunchbox fillers as well. Ingredients: ¾ cup shredded zucchini ½ cup shredded carrots ¼ …
Lemon Apricot Slice
A delicious, no-bake treat from Shirley Topp (Amuri Dinner Group), as published in A Good Baking Day: 500 Recipes from the Kitchens of Rural Women New Zealand.
1 x 250 g packet malt biscuits, crushed
1 cup chopped dried apricots
3/4 cup coconut
Finely grated rind and juice of 1 lemon
1/2 tsp vanilla essence
1/2 cup sweetened condensed milk
1and 1/2 cups icing sugar
1 tsp lemon juice
Boiling water to mix
Combine biscuits, apricots, coconut, lemon juice and rind, and vanilla essence.
Heat butter and condensed milk, stirring constantly until butter melts, Stir into biscuit mixture. Press into a shallow 25cm tin. Refrigerate until firm.
Icing: Mix all ingredients together with enough boiling water to make a good icing consistency. Ice slice when firm.
Photography: Sally Brake
Recipe from A Good Baking Day
Rural Women New Zealand, RRP: $36.99, Random House NZ, released: 21 March 2014.
For another recipe from the book, Pumpkin Prune and Orange Muffins, click here.
For Celebration Mud Cake click here.
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