Title: Apricot and Sultana Slice
Categories: Cake Biscuit
Yield: 20 Squares

1	c	Self-Raising Flour
1/4	c	Desiccated Coconut
1/3	c	Caster Sugar
1/2	c	Sultanas
1	c	Dried Apricots, chopped
120	g	Butter, melted & cooled
2		Eggs
1	ts	Vanilla Essence
		Extra Coconut

1) Preheat oven to 180C (350F). Lightly grease a 16 x 26 x 3cm baking tin.

2) Sift flour into a bowl & stir through the coconut, sugar, sultanas & apricots. Combine butter, eggs & vanilla. Pour liquids into dry ingredients & mix well.

3) Spoon the mixture into prepared tin & level surface with the back of a spoon. Sprinkle the top with a little extra coconut. Bake for 20 minutes, or until golden brown & cooked through.

4) Allow the slice to cool in tin then turn out onto a rack to cool completely. Place the slice onto a board & cut into squares with a sharp flat-bladed knife.

Source: That's Life, May 6 1998.

From: Liz Gunn Date: 06-06-98 (08:49) The Once And Future Legend (1) Cooking

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