Ginger and Apricot Slices

Apricot, crystallised ginger, stem* ginger.

Apricot, crystallised ginger, stem* ginger.

I’ve been working on this recipe since last week, when it was a semi-successful traybake made with rum-soaked mango and strawberries with lots of dessicated coconut on the top. It was a bit too crumbly to slice well but it tasted delicious! Jef suggested the lemon icing and it worked beautifully but I wanted to give the texture another try. The addition of wholemeal flour was due to the last-minute realisation that I hadn’t used enough self-raising flour but seems to have worked nicely to add a pleasantly 1970s wholefood angle to the proceedings.

Ginger and Apricot Slices

The finished slices

The finished slices

Make 12 slices


  • 200g  salted butter
  • 200g caster sugar
  • 2 eggs, at room temperature
  • 150g self-raising flour
  • 50g wholemeal flour
  • 1.5 level tsp baking powder
  • 1/2 tsp cinnamon
  • 3 tsp ginger
  • 50g each diced dried apricots, crystallised ginger and stem ginger in syrup
  • 50g chopped walnuts

For the icing

  • 150g icing sugar
  • 2 tsp ginger syrup from jar
  • Juice of 1/2 lemon


  1. Pre-heat an oven to 180, grease a non-stick 22 cm square brownie tin.
  2. Cream together the butter and sugar.
  3. Stir in the eggs until well combined.
  4. Add the flour, baking powder and spices; mix to form a thickish dough.
  5. Stir in the crystallised and stem ginger, dried apricots and walnuts.
  6. Dollop into the tin and level off to form a smooth-ish surface.
  7. Bake for 35 minutes or until a skewer comes out clean.
  8. Leave to cool in the tin.
  9. Mix the icing sugar with the syrup & lemon juice, and drizzle over the top of the bake.
  10. Slice into fingers and store in an airtight tin until tea-time.

* I keep typing this as ‘steam ginger’. Can’t help it. It’s driving me nuts!

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