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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 40 |
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I found this in a little Edmonds cookbook and didnt want to lose it Ingredients:
1 cup sesame seeds |
1 cup pumpkin seeds |
1 cup coconut |
1 cup brazil nut, chopped |
250 g ginger nuts |
1/2 cup dried apricot, chopped |
1 teaspoon ground ginger |
1/2 cup sweetened condensed milk |
125 g butter |
Directions:
1. Put sesame seeds, pumpkin seeds, coconut and nuts in a fry pan and stir continuously over a low heat for 6-8 minutes until coconut is a light golden brown. Transfer to a large mixing bowl.
2. Crush biscuits in a food processor until they are a fine crumb.
3. Stir crumbs, apricot and ginger into the toasted nuts and seeds.
4. Put butter and condensed milk into a saucepan and stir over low heat until butter is melted. Pour over dry ingrediants and mix thoroughly.
5. Press mixture into a lightly greased shallow baking tin. Cover and refrigerate for one hour then remove and slice. Cover again and store in the fridge.
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