Maggie Beer

No Bake Apricot, Almond & Ginger Slice

Step 1: Line a 30 centimetre x 24 centimetre baking tray with baking paper, set aside.

Step 2: Place the butter and castor sugar into a small sauce pan, gently heat over a medium to low heat, stirring until the butter has melted. Remove from the heat and add cream.

Step 3: Place the Ginger Nut, Milk Arrowroot biscuits and roasted almonds into a food processor and blend to a fine crumb. Place the crumbs into a large mixing bowl, then add the apricots, glazed ginger, ground ginger, lemon juice and sea salt mix together, then pour in the butter mixture and mix well.

Step 4: Place the mixture onto the lined baking tray and press out to an even thickness and refrigerate for 1 hour.

Step 5: To serve, cut into 3 centimetre x 3 centimetre squares and scatter with almonds.


  1. 60g 1/4 cup cream
  2. 250g Dried Moorepark Apricots finely chopped
  3. 100g 1/2 cup glazed ginger finely chopped
  4. 1 tspn ground ginger
  5. 1/2 tspn sea salt


  1. 525g 3 1/2 cup soft icing sugar
  2. 25g 1 tbspn Apricot Jam pureed
  3. 1 tbspn boiling water
  4. 2 tbspn roasted, flaked almonds to serve

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