DESSERTS
APRICOT SLICE
Ingredients
Biscuit Base
1 packet Scotch finger biscuits – brake each biscuit into four pieces.
75g butter
Filling
200g dried apricots
470g boiling water
1 packet lemon jelly crystals
210g boiling water, to dissolve jelly
400g sour cream
Preparation
1) Soak dried apricots in 470g of boiling water.
2) Place butter into the bowl and melt for
Time: 45 second Temperature: 60°C Speed: 3
3) Add broken biscuits and chop for
Time: 20 seconds Speed: 8
4) Place mixture into a 20/25cm baking tin. Pat down over base of tin.
5) Melt jelly in 210g of boiling water. Place jelly, remaining water, apricots in the bowl and blend for
Time: 20 seconds Speed: 8 or until pureed.
6) Allow to cool for 5 minutes. Add sour cream and blend for
Time: 30 seconds Speed: 1
7) Pour over biscuit base, cover and place in the refrigerator over night
Notes
This dessert is delicious served with cream.
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