Apricot Slices Recipe
Ingredients
| 115 g - 4 oz margarine | ||
| 115 g - 4 oz dried apricots, soaked overnight | ||
| 55 g - 2 oz caster sugar | ||
| 175 g - 6 oz flour | ||
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 | |
| 225 g - 8 oz brown sugar | ||
| Vanilla essence | 1/2 Teaspoon | |
| 85 g - 3 oz walnuts finely chopped | ||
| 55 g - 2 oz icing sugar | ||
Directions
Drain the apricots and chop them into small pieces.
In a large mixing bowl, cream the margarine and sugar together until light and creamy.
Rub 115 g - 4 oz of flour into the mixture until it resembles fine breadcrumbs.
Press this mixture into a lightly greased baking sheet, and bake in a pre heated oven for about 25 minutes until golden.
Meanwhile combine the remaining flour, with the baking flour and salt.
In a second bowl gradually beat the eggs into the brown sugar and whisk thoroughly.
Add this to the flour mixture and stir constantly adding the vanilla essence chopped apricots and walnuts.
Spread this over the top of the cooked pastry layer in the tin.
Bake for a further 30 minutes.
Remove the tin from the oven and cool.
Slice into preferred sizes and roll in icing sugar.
Delicious served warm or cold.
In a large mixing bowl, cream the margarine and sugar together until light and creamy.
Rub 115 g - 4 oz of flour into the mixture until it resembles fine breadcrumbs.
Press this mixture into a lightly greased baking sheet, and bake in a pre heated oven for about 25 minutes until golden.
Meanwhile combine the remaining flour, with the baking flour and salt.
In a second bowl gradually beat the eggs into the brown sugar and whisk thoroughly.
Add this to the flour mixture and stir constantly adding the vanilla essence chopped apricots and walnuts.
Spread this over the top of the cooked pastry layer in the tin.
Bake for a further 30 minutes.
Remove the tin from the oven and cool.
Slice into preferred sizes and roll in icing sugar.
Delicious served warm or cold.
Chef
