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Reviews
77
What did you think of this recipe?
Unknown
Absolutely delicious and easy to make - a real winner!
5
Anon.
Very tasty.
5
Terri Marchant
Great to eat and easy to make. Many thanks.
5
Amme
Sooo good
5
Libranace
I usually double the quantity and put some in the freezer so I always have some nibbles to hand. They can be eaten straight from freezer too. Very popular with everyone who has tried them. I have used Flora Buttery spread and it set with no problem.
5
Unknown
Very sweet but so yummy!
4
yes
SO
5
Unknown
just love it. I make it and keep in fridge, i just add lemon juice to the icing.
5
john
Just great!
5
Vola
I am adding this to my Xmas gift list. I will make and gift it to friends.
Grease a 20cm x 30cm sponge roll tin and line with baking paper.
In a medium-large saucepan heat the Tararua Butter, Chelsea Soft Brown Sugar and condensed milk until the butter has melted. Do not boil.
Remove from the heat and add chopped apricots and crushed biscuits. Mix well. Press mixture into the prepared tin. Refrigerate while you make the icing.
Lemon Icing Beat Tararua Butter until pale and fluffy. Add Chelsea Icing Sugar and lemon zest, then beat in sufficient lemon juice and hot water so that you have a light, fluffy mixture. Spread over the slice and sprinkle with coconut. Set in refrigerator before cutting into squares.
Absolutely delicious and easy to make - a real winner!
5
Anon.
Very tasty.
5
Terri Marchant
Great to eat and easy to make. Many thanks.
5
Amme
Sooo good
5
Libranace
I usually double the quantity and put some in the freezer so I always have some nibbles to hand. They can be eaten straight from freezer too. Very popular with everyone who has tried them. I have used Flora Buttery spread and it set with no problem.
5
Unknown
Very sweet but so yummy!
4
yes
SO
5
Unknown
just love it. I make it and keep in fridge, i just add lemon juice to the icing.
5
john
Just great!
5
Vola
I am adding this to my Xmas gift list. I will make and gift it to friends.