1/2 cup Chelsea Soft Brown Sugar
1/2 tin sweetened condensed milk
1 cup chopped dried apricots
1 x 250g packet of wine biscuits, crushed
1/4 cup desiccated coconut to decorate
1 1/2 cups Chelsea Lemon Flavoured Icing Sugar
1-2 Tbsp hot water
Heat 125g butter, Brown sugar and condensed milk until the butter has melted. Do not boil.
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 Lemon Flavoured icing sugar and 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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