Photography by : David Zerilli
This recipe first appeared in Food magazine issue 85.
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Ingredients
Method
1.Lightly grease and line a 30cm x 20cm slice pan.
2.Combine the butter, brown sugar, salt, ginger, cinnamon, golden syrup and sweetened condensed milk in a pan. Heat over a low heat, stirring, until well mixed. Simmer gently for 5 minutes then set aside to cool.
3.Combine the gingernuts, walnuts, coconut, apricots and mixed peel in a large bowl. Mix in the butter mixture in well. Press evenly into the prepared pan.
4.Sprinkle the sesame seeds over the top and press in. Cover and chill overnight. Cut into squares or bars to serve.
Note
- The Boatshed Café, 2 Cambridge Terrace Christchurch ph 03 366 6768 – PER SERVE: Energy: 263kcal, 1100kj Protein: 4g Fat: 16g Saturated fat: 7g Cholesterol: 17mg Carbohydrate: 27g Fibre: 2g Sodium: 184mg
