Rachels Apricot Fudge Biscuit Slice Unbaked Recipes

APRICOT FUDGE SLICE

Steps:

• 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 icing sugar, grated rind and lemon juice and sufficient water so that you have a fluffy light mixture.
• Spread over the slice and sprinkle with coconut.
• Set in refrigerator.
• Cut into squares.

DRIED APRICOT SLICE

Steps:

• Place apricots and sultanas in saucepan with water and honey, simmer til half liquid evaporated. Do not drain.
• Add remaining ingredients except coconut; mix well.
• Divide mixture into 3.
• Shape into logs, 15 cm long.
• Roll in coconut (easier don on plastic wrap and logs wrapped in plastic wrap).
• Chill 2 hours before slicing.

CHOCOLATE FUDGE BISCUIT SLICE

Steps:

• lightly beat egg.
• place butter and sugar in saucepan and heat till butter is melted.
• add cocoa and mix well.
• remove from heat and add egg and biscuit crumbs, mix well.
• press into a greased tin and refrigerate until firm.
• optional - ice with chocolate icing.
• leave to set and cut into slices.