Ginger Honey Slice (no bake)

Gather all ingredients together, grease and line a 18 x 28 cm slice tray and set aside.

Blitz biscuits in a food processor until you achieve a finnish crumb, leave some biggish pieces as it gives a nice crunch whilst eating, then add to a large bowl along with mixed spice and coconut. Mix well.

Add butter and honey to a small saucepan over low heat, stir until butter is melted.

Add honey/butter mix to biscuit crumb along with condensed milk, and mix well to combine.

Press mixture into prepared slice tray, reaching all 4 corners, I use my clean hands to do this step, set in fridge whilst the icing is being prepared.

ICING DIRECTIONS - add icing sugar mixture, butter, enough pink food colouring to reach desired pinkness (if using) to a medium bowl, then gradually add milk until desired spreading consistency is reached, stir well.

Spread icing mixture evenly over the slice, then sprinkle over the 2 tbsp of coconut and return the slice back to the fridge to set (about 3 hours).

Slice to desired serving size and store in an air tight container in the fridge, and enjoy