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

Step 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.

Step 3: Place the Ginger Nut, 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.

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

Step 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)

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