The Blue Ribbon Cookbook
This slice was made by Gwen Smart of Maitland and is named after her mother Maud. There wasn't a photo of the slice so I wasn't sure what to expect. I absolutely loved the flavour but I wasn't too sure about the texture. It was very biscuity and almost crunchy, but then would have the chewy texture of the chopped apricots. I think next time I'd cut the apricots even finer. But the ginger flavour was delicious. Ginger Nut biscuits remind me of my nana and they are the best for dunking in a cup of tea. (Next to Yo-Yo Biscuits).
1/2 cup (125ml) sweetened condensed milk
1 tablespoon golden syrup
375g ginger nut biscuits, crushed finely
60g pecan nuts or walnuts, chopped finely
16 dried apricots, chopped finely