Honey Ginger Jumble Slice

Makes 20, Prep 30 mins

400g packet digestive biscuits

1 cup desiccated coconut

1/ cup uncrystallised ginger,

3

chopped

2 tsps ground cinnamon

1 tsp mixed spice

2 tsps finely grated lemon rind

100g unsalted butter, chopped

2 tblsps honey

½ cup condensed milk

TOPPING

1½ cups icing sugar mixture

2 tsps unsalted butter,

at room temperature

2 tblsps milk

Rose pink food colouring, to tint

2 tblsps desiccated coconut

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

2 Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut, ginger, cinnamon, spice and rind.

3 Melt butter and honey in a small saucepan over a low heat. Add to biscuit mixture with condensed milk. Mix well. Press evenly over base of prepared pan. Refrigerate until firm.

4 To make topping, place icing sugar, butter and milk in a medium bowl. Stir until smooth. Tint pink. Spread over slice. Smooth over top. Sprinkle with coconut.

5 Lift slice out of pan. Cut into rectangles.