HONEY GINGER JUMBLE SLICE

MAKES 20 PREP 30 MINS

• 400g packet digestive biscuits • 1 cup desiccated coconut

• ⅓ cup uncrystallised ginger,

chopped

• 2 tsps ground cinnamon

• 1 tsp mixed spice

• 2 tsps finely grated lemon rind • 100g unsalted butter, chopped,

melted

• 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 above pan edges.

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

3 Add combined butter and honey to biscuit mixture with condensed milk. Mix well.

Press evenly over base of 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 the slice. Smooth top. Sprinkle with coconut. 5 Cut into rectangles to serve.