Image – Maggie Beer


  • 130g unsalted butter
  • 100g caster sugar
  • 60g cream
  • 250g Billington’s Gingerbread
  • 50g milk arrowroot biscuits
  • 50g roasted flaked almonds
  • 250g Dried Apricots finely chopped
  • 40g glazed ginger finely chopped
  • 1 tsp ground ginger
  • 2 tbsp lemon juice and zest on 1 lemon
  • 1/2 tsp sea salt


  • 420g soft icing sugar
  • 65g unsalted butter
  • 1 tbsp Apricot Jam pureed
  • 1 tbsp lemon juice and zest on 1 lemon
  • 1 tbsp boiling water
  • 2 tbsp roasted, flaked almonds to serve


  1. Line a 30 centimetre x 24 centimetre baking tray with baking paper, set aside.

  2. Place the butter and castor sugar into a small sauce pan, gently heat over a medium to low heat, stirring until the butter has melted. Remove from the heat and add cream.

  3. Place the Billington’s Gingerbread, Milk Arrowroot biscuits and roasted almonds into a food processor and blend to a fine crumb. Place the crumbs into a large mixing bowl, then add the apricots, glazed ginger, ground ginger, lemon juice and sea salt mix together, then pour in the butter mixture and mix well.

  4. Place the mixture onto the lined baking tray and press out to an even thickness and refrigerate for 1 hour.

  5. To make the icing, beat the butter and icing sugar together with an electric beater until well combined. Add the apricot jam, lemon juice and boiling water and continue to beat until well incorporated, light and fluffy (Note-This may split slightly – if it does, just adding extra icing sugar will bring it back together.

  6. To serve, cut into 3 centimetre x 3 centimetre squares and scatter with almonds.

Buy your Billington’s Gingerbread Online Here

Billingtons Gingerbread

Pack of Billington’s Gingerbread

Top Seller!