This old-fashioned Apricot Slice is sweet, chewy, and bursting with sunny apricot flavour. It's perfect for lunchboxes, afternoon teas or a sneaky late night treat.
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The recipe
I'd been looking for an awesome Apricot Slice recipe for years. I'd found a few that were nice, but had been holding off for the perfect recipe. I finally found a winner in this community cookbook: "A Taste of Maitland" compiled by Maitland Community Care Services in 2010. I had a feeling when I read through the ingredient list that this was "the one"... and biting into the slice confirmed my inkling was spot on.
Ingredients
Make this slice with dried apricots, a packet of plain biscuits (I used Scotch Finger), ½ tin condensed milk (make condensed milk mayo or Tim Tam Balls with the other half), brown sugar, butter and a little desiccated coconut.
That's it! See the recipe card at the end of this post for ingredient quantities.
How to make Apricot Slice
It'll take you just minutes to make this slice – but you will have to wait a few hours (at least) for it to set. But it's definitely worth the wait!
Start by greasing a slice tin and lining with baking paper (leave excess paper on the sides to lift out slice once cooked). Place dried apricots (chopped) and crushed biscuits into a mixing bowl (see image 1) and stir to combine.
Next, place the butter, brown sugar and condensed milk into a saucepan. Melt the butter and stir to combine over low heat. Do not boil! Pour the melted mixture into the mixing bowl containing biscuits and apricots (see image 2). Stir well to combine.
Pour the mixture into the prepared slice tin (see image 3). Using the the back of a metal spoon, spread the mixture evenly and press it into the tin firmly (see image 4). Sprinkle slice with desiccated coconut (see image 5).
Place slice into the fridge for at least a few hours to set. Once set, remove the slice from the tin using overhanging baking paper.
TIP: You may need to use a butter knife to separate the slice from the edges of the tin.
Use a sharp knife to cut into squares.
Storage
Store your Apricot Slice in an airtight container in the fridge for up to 7 days. Enjoy it cold or allow to reach room temperature before serving.
You can also freeze the slice for up to six months. Wrap the slice in plastic wrap well before freezing and allow to thaw out in the fridge overnight when you're ready to enjoy.
More scrumptious slices
Want more slice recipes that are keepers? Try these:
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Apricot Slice Recipe
Equipment
- slice tin (approx 28 x 18 x 3.5 cm)
Ingredients
- 125 grams butter
- ½ cup brown sugar, packed firmly (100 grams)
- ½ tin condensed milk (200 grams)
- 1 cup chopped dried apricots (200 grams)
- 250 grams plain sweet biscuits, crushed (Scotch Finger, Arrowroot, Marie or similar)
- 2 tablespoons desiccated coconut
Instructions
- Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once cooked.
- Place dried apricots and crushed biscuits into a mixing bowl. Stir to combine and set aside.
- Place butter, brown sugar and condensed milk into a saucepan. Place over low heat until butter is melted and ingredients are combined. Do not allow to boil.
- Pour melted mixture into mixing bowl containing biscuits and apricots. Stir well to combine.
- Pour mixture into the prepared slice tin. Use the back of a metal spoon to ensure mixture is spread out evenly and pressed into tin firmly.
- Sprinkle slice with desiccated coconut.
- Place into fridge for at least a few hours to set.
- Once set, remove slice from tin using overhanging baking paper (you may need to use a butter knife to separate the slice from the edges of the tin) and cut into squares.
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