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Helen Coveny-Bell
Ingredients
- 250 g packet gingernut biscuits
- 1/2 cup macadamia nuts roughly chopped
- 1/2 cup finely chopped dried apricots
- 1/4 cup Caramel condensed milk
- 1 teaspoon ground ginger
- 60 g butter
- 1/4 cup brown sugar
Method
Process biscuits in food processer with a metal blade to a fine crumb.
Add nuts, and apricots. Melt butter & caramel condensed milk over a low heat add brown sugar and stir to dissolve, stirring frequently so it doesn’t catch. Add to dry ingredients and mix thoroughly. Press into a lined sponge roll tin and refrigerate.
Disclaimer:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
More recently, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast by Spanish missionaries. Almost all U.S. commercial production is in California, with some in Washington and Utah…:…
Cheers
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