Trawling through Annabel Langbein’s book for something completely unrelated, I happened across these recipes and remembered some old summer favorites, which will get unearthed again once we are on holiday with a bit more time on our hands. These uncooked crushed biscuit slices are real treat food, and generally saved for holidays for that reason.
Ginger and Apricot Biscuit Slice
100 g butter
3/4 cup sweetened condensed milk,
1 cup dried apricots finely chopped
1/2 cup crystallised ginger finely chopped
1 cup desiccated coconut
1 tsp ground ginger
2 tbsp lemon juice
375 g plain sweet biscuits, crushed
Melt butter and condensed milk in a pot. Combine with all other ingredients, press into a 30x 24 sponge roll tin and refrigerate until set.
Make lemon icing with 50g melted butter mixed with 3 tbsp boiling water, 1 tsp lemon juice and 3 1/2 cups icing sugar.
Spread over base and sprinkle with chopped pistachios and crystallized ginger.
Source: Annabel Langbein Free Range in the City
This second slice is extraordinarily rich, but delicious – only for very special occasions!
Chocolate Coconut ice Slice
150 g melted butter
1 cup sweetened condensed milk
2 tbsp golden syrup
1 1/2 cups desiccated coconut
1/2 cup cocoa
3/4 cup icing suagar
2 tsp vanilla extract
375 g plain sweet biscuits, crushed
Chocolate Coconut Icing
200g dark chocolate
40 g butter
1 1/2 cups icing sugar
3 tbsp boiling water
1 1/2 cups desiccated coconut
Melt butter, condensed milk and golden syrup together. Mix in remaining ingredients and press into 30×24 cm tin and refrigerate until set.
Source: Annabel Langbein Free Range in the City
To make icing, melt chocolate, stir in butter, icing sugar and water then add coconut last. Spread over base and leave to set
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