Apricot and Coconut Slice

The perfect afternoon treat! This slice combines shortbread, dried apricots and coconut in a rich, fruity tray-bake, which is just superb with a cup of tea!

Ingredients

125g butter

50ml double cream

200g white chocolate

100g ready to eat apricots, chopped

250g Deans toasted coconut shortbread biscuits, crushed

40g desiccated coconut

Icing

25g butter

3 tsp lemon juice

180g icing sugar

Line a 20cm square baking tin with baking parchment.

Place butter and cream in a saucepan over a medium heat, bring to a simmer, and then remove from the heat. Stir in the chocolate until completely melted. Cool slightly, stir in apricots, biscuit crumbs and desiccated coconut. Press the mixture into the prepared tin and place in the fridge for 1 hour.

To make the icing, combine butter, lemon juice and icing sugar in a large bowl, beat in enough warm water so the icing resembles soft butter (approx 1-2 tbsp). Spread the icing over the chocolate mix, chill until set then slice and enjoy!