“Work is the meat of life, pleasure the dessert.” - B. C. Forbes
A delicious recipe for an afternoon tea delight that we make every now and then and which pleases all who try it.
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
• 200 g apricot conserve
• 200 g dried apricots, chopped and mixed with the conserve
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 beater, cream butter and sugar until light and fluffy.
4. Add egg and beat until well combined. Add flours and stir with a wooden spoon until well combined.
5. Form 1/3 dough into a sausage shape, wrap in plastic wrap and freeze for 25 minutes or until firm.
6. Press two-thirds of dough into base of prepared tin. Bake for about 15-20 minutes until golden.
7 Put apricot conserve and chopped dried apricots in a small pan over a medium heat and stir until smooth and spreadable. Stand conserve for 10 minutes to cool, then spread evenly over dough in tin.
8. Take dough from freezer, remove plastic wrap and grate evenly over conserve.
9. Bake for 25-30 minutes or until lightly browned. Stand tin on a wire rack to cool. When cold, cut into squares or fingers.
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
• 200 g apricot conserve
• 200 g dried apricots, chopped and mixed with the conserve
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 beater, cream butter and sugar until light and fluffy.
4. Add egg and beat until well combined. Add flours and stir with a wooden spoon until well combined.
5. Form 1/3 dough into a sausage shape, wrap in plastic wrap and freeze for 25 minutes or until firm.
6. Press two-thirds of dough into base of prepared tin. Bake for about 15-20 minutes until golden.
7 Put apricot conserve and chopped dried apricots in a small pan over a medium heat and stir until smooth and spreadable. Stand conserve for 10 minutes to cool, then spread evenly over dough in tin.
8. Take dough from freezer, remove plastic wrap and grate evenly over conserve.
9. Bake for 25-30 minutes or until lightly browned. Stand tin on a wire rack to cool. When cold, cut into squares or fingers.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
Nice, just perfect with afternoon tea.
ReplyDeletethat looks awesomely delicious!!! thanks for sharing your recipe!
ReplyDelete...and thanks too for linking over at Food Friday :)
Wow that sure looks delicious! We don't have apricot here, so I can only admire it through your picture.
ReplyDeleteHopping here from Food Friday and Food Trip Friday.
this looks so yummyyyyyyyyyyyyy to munch :-) Dropping by from Food Friday :-)
ReplyDeletehttp://www.homecookingwithjessy.com/rice-vermicelli-pancit-bihon-from-memorial-weekend-party/
wish I can have that delish cake with my coffee right now :-) Dropping this time from Food Trip Friday.
ReplyDeletehttp://www.homecookingwithjessy.com/my-classic-potato-salad/
This is so yummy!!! I hope you could join us again tomorrow because I will feature this short bread of yours. :)
ReplyDeleteThat definitely looks like a prized treat.
ReplyDeleteWow! By the look of it, it's already delicious. I envy for doing a great job in cooking. I hope I can be as good as you too someday! :)
ReplyDeleteHappy FTF! :)
http://www.e-bund.com/2012/06/food-trip-friday-delicious-cheese-stick.html
oh, yum!!
ReplyDeletehow i wish i knew how to bake - or had an oven for that matter! :)