- 200g dried apricots diced
- 2 cups of self-raising flour
- ¼ cup sugar
- ¾ cups shredded coconut
- 185g butter melted
- Yoghurt Glaze (Optional)
- 1 cup of Greek yoghurt
- 1 tsp of vanilla essence
- ½ cup of icing sugar
Soak apricots in hot water for 2 hours, save some of the apricot water, then drain.
Add sifted flour, sugar and coconut.
Pour over melted butter.
Mix well and press into a greased 30 x 20cm slice tin.
Bake at 180˚c for 25 minutes.
Remove from oven and leave in tray to cool.
Once cool slices can be cut up as is or you can add yoghurt glaze.
Mix yoghurt, essence and icing sugar together then refrigerate for 30 minutes before drizzling over slice before cutting up into squares or fingers.