Narelle shared this recipe, inspired by Kath, her grandmother.
A wholesome dried apricot and walnut slice studded with tender pieces of naturally sweet dried apricots, crunchy toasted walnuts and the subtle flavour of coconut all combined on a buttery biscuit base. The coconut adds a gentle sweetness and subtle texture that perfectly complements the nutty richness and bright fruit flavor. Soft, chewy, and satisfying, this slice is a delicious balance of sweet and nutty in every bite.
My Inspiration
This is my grandmother Kath the keeper of the dried apricot and walnut slice recipe. I can still picture my grandmother preparing it, and I remember how often it appeared in her kitchen, making it one of those well-used, well-loved family favourites. Over the years, I also made it countless times with my sister, carrying on the tradition and sharing in the joy of baking together.
“This recipe reminds me not only of my grandmother but also my sister.”
Pictured is the original handwritten recipe from my grandmother’s collection. I’m not certain whose handwriting it is, so its true origin remains a bit of a mystery, but the splashes and smudges scattered across the paper tell their own story — this recipe was lovingly made by my grandmother again and again. Years later my sister added the title at the top of the page.
What makes it so special
- This recipe like all of them is special because of the memories associated with it. This particular slice brings back strong memories of my grandmother because she made it often. Those small stains and smudges are evidence of use, of love in action.
- I made this recipe with my sister over and over so the memories of our time together are also strong. it was a particular favourite of hers.
- Every bite is a harmony of textures and flavours, lightly nutty, subtly fruity, and utterly satisfying. It’s the kind of treat that feels homemade, indulgent, and just a little bit special.
Ingredients
- Dried Apricots: Always look for ones that are plump and moist, they should be soft and slightly springy when squeezed. You can buy packets of dried apricots that are already chopped for you but they are never quite as good in quality. It is a little more work but I definitely suggest buying the halves and chopping them up yourself. The best dried apricots are vibrant in colour - rich orange or a deep amber depending on whether the producers sulfur treat them (which makes them brighter) or natural (darker, more bordering on brown in colour). The flavour should be a balance of sweetness with a gentle tang, bursting with concentrated apricot flavour.
- Walnuts: Choose creamy white to light brown kernels, avoid any that look shriveled or yellowish. I keep all nuts in the fridge to maintain freshness for longer
- Eggs: I recommend using fresh, large (60gm / 2oz) free-range eggs.
- Caster sugar: Caster sugar because it dissolves more easily than granulated sugar, resulting in a smoother texture.
- Unsalted butter: I use unsalted butter to control the salt level
- Flour: Plain or all purpose flour
- Salt: Table salt is finely ground so dissolves almost instantly. Salt in tiny amounts makes every bite taste sweeter and more flavourful.
Instructions
Follow these step-by-step photos to see how this apricot and walnut slice comes together. Is is a very simple two part process, first the base then the topping.
Step 1: Sift the flour and sugar together and combine with melted butter.
Step 2: Once mixed spread base in to prepared pan, making sure to distribute it evenly
Step 3: Cook for 10-12 minutes at 180 degrees C / 350 degrees F or until golden. Cool in tin.
Step 4: Lightly beat the egg before adding to the remaining ingredients.
Step 5: Chop dried apricots and walnuts in to small pieces.
Step 6: Combine apricot, walnuts, coconut, sifted flour, sugar and salt together, then add beaten eggs. Stir to combine.
Step 7: Spread the filling over the cooked base, it may not look like you have enough but you will. It just needs to be a thin layer. Make sure no pieces of dried apricot are poking up above the mixture as they will burn. Cook at 180 degrees C / 350 degrees F for 25 minutes or until golden
Step 8: Let it cool to room temperature, cut in to bite sized pieces. I dust it with icing sugar sometimes but that is totally optional. Store it in an airtight container for up to 5 days, or freeze it for up to 2 months.
Variations
You can try any mix of dried fruit and nuts you can think of, here are a few of my suggestions:
- Golden Raisin and Walnut
- Cranberry and Almond
- Dried Peach and Hazelnut
- Sour Cherry and Pistachio
Try the Sour Cherry and Pistachio variation
Equipment
To make this slice you will need a couple of bowls, a spatula or spoon for stirring and a 24cm square cake pan. If you prefer a slightly thinner slice, you can also use a lamington pan (30 x 20cm) — it works beautifully and is just as delicious!
Storage
Once cooled, store the apricot and walnut slice in an airtight container for up to 5 days. Freeze it for up to 2 months for longer storage — just thaw it before eating.
Share your family’s treasured recipe and the story that comes with it, so we can preserve these beautiful MEMORIES together.
Ingredients
Instructions
- Preheat oven to 180 ℃ / 350 ℉
- Grease and paper a 24cm square cake tin
- Melt the butter
- Stir flour, sugar and melted butter together until combined
- Spread evenly over the base of the tin
- Cook for 10 mins in 180 ℃ oven or until lightly golden
- Let cool in the tin for 5 - 10 minutes before adding the topping
- Beat the eggs
- Combine all dry ingredients together in a bowl
- Add eggs and stir to combine
- Spread evenly over the base in the tin making sure to push any stray apricots down so they do not sit above the mixture. If you have them up a little they may burn
- Cook for a further 25 mins at 180 ℃ or until golden
- Leave to cool in the tin
- Remove cooled slice from the tin and cut in to bite sizes pieces
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