Coconut Apricot Slice

Slices seem to be a real Australian phenomenon. I haven't really been able to find them anywhere else, apart from the ubiquitous brownie. But a slice is a beautiful, simple, delicious thing, and I encourage you to take the time to explore and experiment with it. To explain, a slice is a sort of cake made in a shallow rectangular baking tray. Sometimes they are baked, but often the recipes are no-bake, so are wonderful cooking activities to do with children. Being rectangular too, they are also very easily to slice up and share around.

Here is a great no-bake recipe, which is quick to make and always a hit.

Coconut Apricot Slice

250gm unsalted butter
400g white chocolate, broken up
3 cups dried apricots, chopped
100ml cream
500g shortbread biscuits
1 cup dessicated coconut

Line the base of a rectangular baking tray (I used one that is 28cmx44 but you could use 2 18x25cm trays instead) with baking paper.

Put the shortbread biscuits in a strong plastic bag and use a rolling pint to crush the biscuits up to crumbs.

Melt the butter and cream in a saucepan, bring to the boil and remove from the heat. Break in the white chocolate and stir till melted and combined. Cool a little then add the biscuits, apricots and dessicated coconut. Press the mixture into your prepared tray and chill in the fridge for an hour or so.

Ice with lemon butter icing: 50g melted butter, 1 tablespoon lemon juice and 4 cups icing sugar. Chill again and slice in the tray to serve.