makes
40
prep
25 minutes
cook
10 minutes
difficulty
Easy
makes
40
serves
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 125 g salted butter
- 110 g (½ cup firmly packed) brown sugar
- 200 g condensed milk
- 250 g plain sweet biscuits, crushed
- 250 g dried apricots, finely chopped
- 120 g blanched almonds, chopped
- 90 g (1 cup) desiccated coconut, plus extra for rolling
Chilling time: 10 minutes
Instructions
- Place the butter, sugar and condensed milk in a small saucepan and stir over low heat until the butter melts and the sugar has dissolved. Bring to boil, then remove from the heat.
- Place the crushed biscuits, apricots, almonds and coconut in a bowl and stir to combine. Add the butter mixture and stir to combine well.
- Divide the mixture into four and shape into 10 cm long logs about 4-5 cm in diameter. Place the extra coconut on a tray, roll the logs in the coconut until well coated, then refrigerate for about 10 minutes or until firm. Thinly slice into rounds and serve with a cup of tea. Store in the refrigerator.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
