This is a traditional kind of slice, the kind that might have graced Nana’s kitchen table for afternoon tea. A fairly no-fuss recipe, it just takes some time to chill out in the fridge.
Time: 1 hour 25 minutes
- 125g unsalted butter
- 50ml thick cream
- 200g white chocolate, broken into pieces
- 1 1/2 cups chopped dried apricots
- 250g shortbread biscuits, crushed
- 1 cup desiccated coconut
- 25g unsalted butter, melted
- 2 teaspoons lemon juice
- 2 1/3 cups (350g) icing sugar, sifted
Line a 3cm-deep, 18 x 25cm baking pan with baking paper.
In a saucepan, heat the butter and cream over a medium heat. Bring to a boil and remove from the heat.
Stir in the chocolate until it has melted. Allow the mixture to cool slightly before adding in the apricots, biscuit crumbs and coconut. Use your fingers to press the mixture down into the prepared baking tray. Place in fridge to chill for one hour.
To make the icing:
Mix together the butter, lemon juice and two tablespoons of warm water in a large bowl. Stir in the icing sugar a little at a time; then beat until smooth. Ice the slice by spreading icing over while it is still in the pan. Place in the fridge to chill again until set. Slice into segments in the pan before serving.