Ingredients
Scale
- 250g scotch finger biscuits
- 50g softened butter, cubed
- 30g desiccated coconut
- 60g diced apricot, you can use more
- 200g sweetened condensed milk
Topping
- 150g white chocolate, broken up into pieces
Instructions
- Line a lamington or slice tin with baking paper.
- Place white chocolate into a microwave safe bowl.
- Melt chocolate in the microwave for 1.5 minutes, stopping every 30 seconds to stir. The time can vary depending on chocolate brand. Just keep watching it.
- Pour into a bowl and set aside.
- Place biscuits into a food processor.
- Blitz using the pulse or turbo feature until biscuits are broken up. This can be as coarse or fine as you like to suit your preferences. I prefer some texture.
- Pour biscuits into a bowl.
- Add remaining base ingredients. Mix using a spoon until just combined.
- Press mixture into tin. Using the back of a cup is a great way to smooth it out..
- Pour over melted chocolate and smooth out.
- Place into the fridge to set for an hour.
- Cut into 18 pieces.
Notes
- Use any dried fruit you like.
- If you don’t like using a microwave you can melt the chocolate using a bain marie. If in doubt melting chocolate in the microwave, add a little fat like coconut oil to it to help the melting process.
- You can make the whole base mixture in the food processor however it may break down too much. Be sure to use low speed.
- Prep Time: 15
- Cook Time: 60