COMFORT FOOD

“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate. That’s my philosophy.” - Thornton Wilder

A busy day at work today, catching up with much that had accumulated in my absence over the past few days. A series of meetings to attend, mail to go through, one-to-one meetings with staff and answering my emails. I have also brought work home with me to do over the weekend, and hopefully that will bring me up to date for the week up ahead.

It’s been a cold and rather grey autumn day here in Melbourne, so at the weekend it’s time for a nice comfort food recipe. A sweet and fruity dessert that is perfect for this season!

APRICOT SHORTBREAD
Ingredients
•    250 g unsalted butter, softened
•    1 cup caster sugar
•    1 egg
•    1 1/2 cups self-raising flour, sifted
•    1 1/2 cups plain flour, sifted
•    400 g apricot conserve
•    ground cinnamon, cloves to taste

Method
1. Preheat oven to 180º C.
2. Line base and sides of a 30 x 20 cm lamington tin with baking paper.
3. Using an electric mixer, cream butter and sugar until light and fluffy.
4. Add egg and beat until well combined. Add spices, flours and stir with a wooden spoon until well combined.
5. Press two-thirds of dough into base of prepared tin.
6. Form remaining dough into a sausage shape, wrap in plastic wrap and freeze for 25 minutes or until quite firm.
7 Put apricot conserve in a small pan over a medium heat and stir until smooth and spreadable. Stand conserve for 5 minutes to cool slightly, then spread evenly over dough in tin.
8. Take dough from freezer, remove plastic wrap and grate evenly over conserve.
9. Bake for 35-40 minutes or until lightly browned. Stand tin on a wire rack to cool. When cold, cut into squares or fingers.
10. Serve with ice-cream.