apricot and lemon slice, scroggin slice

Apricot and lemon slice
Ingredients

125 grams butter melted 1/2 cup sweetened condensed milk 250 grams malt biscuits, crushed 1 cup dried apricots, finely chopped 1 teaspoon grated lemon rind 1 cup coconut Lemon icing: 2 cups Icing Sugar 1/4 teaspoon Butter, softened, 1 teaspoon grated lemon rind 2 tablespoons lemon juice 2 tablespoons extra coconut for decoration

Method
In a small saucepan, add the butter and condensed milk. 
Stir over a gentle heat until the butter has melted.
In a bowl, combine biscuit crumbs, apricots, lemon rind, coconut and mix well. 
Stir in the butter mixture until well combined. 
Press into a greased or lined 20 x 30 cm tin and refrigerate for 1 hour. 
Ice with lemon icing and sprinkle with extra coconut (if desired). Cut into squares when cold.

Icing: Sift icing sugar into a bowl. Add butter, lemon juice and lemon rind to mix to a spreadable consistency

Left: scroggin slice, right: apricot and lemon slice

Scroggin (trail mix) slice

Ingredients

• 1-2 sheets sweet shortcrust pastry 
• 3⁄4 cup brown sugar
• 1 dessertspoon golden syrup
• 1 egg
• 1 tablespoon flour
• 1⁄2 teaspoon baking powder
• 100g dark chocolate, chopped
• 1 C scroggin (trail mix)
• Extra chocolate to cover (optional)

Method

Preheat the oven to 180°C. 

Line with the pastry and prick all over with a fork. Cover with baking paper then baking beans or rice and blind bake for 10 minutes. Remove the paper and beans then bake the pastry case for a further 2-3 minutes or until light golden. Set aside.

Whisk the sugar, golden syrup and egg together then add the flour and baking powder and whisk until well combined. Stir in the chocolate and scroggin

Pile the fruit mixture into the pastry case and return to the oven for 20-25 minutes or until set. Cool in the tin then cut into rectangles.

Cover with melted chocolate for extra choc-ness.