Apricot and sultana slice with lemon icing

A delightful buttery slice filled with fruit, nuts and topped with an irresistible lemon icing.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 20 Item
  • Print


Apricot and sultana slice
  • 2 cup self-raising flour
  • 1 teaspoon mixed spice
  • 90 gram butter, chopped
  • 1/2 cup caster sugar
  • 1/2 cup sultanas
  • 1/2 cup chopped dried apricots
  • 1/3 cup milk
  • 1 egg
Lemon icing
  • 2 cup icing sugar, sifted
  • 15 gram butter, at room temperature
  • 2 tablespoon lemon juice


Apricot and sultana slice with lemon icing
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 18x28cm slice pan. Line base and sides with baking paper.
  • 2
    Sift flour and spice together into a large bowl. Using fingertips, rub in butter, until mixture resembles breadcrumbs. Stir in sugar and fruit. Blend in combined milk and egg. Mix to a stiff dough.
  • 3
    Spoon mixture into prepared pan, smoothing top. Bake for 20-25 minutes until golden. Cool in pan for 5 minutes before tuming onto a wire rack to cool.
  • 4
    To make icing: In a small bowl, combine icing sugar and butter. Stir in lemon juice a little at a time, beating to desired consistency. Spread over cool slice.
  • 5
    Chill for 1 hour until firm. Cut into squares.


Other dried fruit of choice or chopped glace ginger could also be used. Store in an airtight container.

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