Preheat oven to 160°C fan-forced.

Sift flour and baking powder into a large bowl. Add mixed spice and sugar.

Finely chop pistachios and dried apricots. Add to the dry ingredients. Mix well.

In a separate bowl or large measuring jug, whisk together eggs and malt extract until well combined. Mix the beaten egg mix into the dry mix and stir until well combined. Add a little flour if the mixture is sticky, and knead into a ball. Divide dough in half.

Transfer to a floured board, shape into two logs and place on a paper-lined baking tray. Bake for 25 minutes.

Remove from oven and stand tray on wire rack for at least 15 minutes to cool slightly. Using a serrated knife, slice logs into 1cm thick slices.

Place sliced pieces back on tray. Reduce oven temperature to 140°C fan-forced and bake for about 25-30 minutes or until golden.

Allow to cool on a wire rack completely before enjoying. Store in airtight container in the pantry for up to 2 weeks.