Apricot And Pistachio Slice Bars Food

APRICOT AND PISTACHIO SLICE

Steps:

• Line a 32cm x 21cm baking tin with baking paper. Place the crushed rice cookies into a large mixing bowl. Add the coconut, apricots, condensed milk, butter and pistachio nuts. Mix until combined.
• Spread the mixture over the base of the baking tin and refrigerate.
• To make the icing, place the butter, lemon zest, icing sugar, lemon juice and water in a bowl and mix together until combined. Add a little extra water if the icing isn't smooth. Spread the icing over the biscuit base and sprinkle over the coconut and pistachio nuts. Cut into squares.

APRICOT AND PISTACHIO SLICE (BARS)

Steps:

• Preheat oven to 180°C
• Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
• Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
• Whilst still warm, glaze the slice with melted apricot jam.

EASY PASSIONFRUIT SLICE / BARS

Steps:

• Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
• Combine all ingredients for the slice base and press into the prepared pan.
• Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
• Using a bowl, combine the can of condensed milk and the passionfruit pulp.
• Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
• Remove from oven, allow to cool 15 minutes and then chill until set.
• Cut into squares to serve.