(I based the base of this slice off my shortbread recipe. A perfect make-ahead bite-size dessert you can bring with you to BBQs and parties. Divide evenly between prepared pans. I love apricots isn baking ,but I must admit it has been a while since I have used them. Prepare the baking tin. Thanks so much for sharing with #CookOnceEatTwice x, Thank you Corina – crumble topped bakes are the bee's knees aren't they 😀Angela x, Oh wow – these look and sound incredible. 3/4 cup apricot jam. Place the shortbread into the oven and bake for 12 minutes. Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten slightly. Apricot and Pistachio Shortbread Cookies. Half to three quarters cup apricot jam. How I wish I had another slice right now! Eb x, Hahaha, it's either that or looking like a gable end 😉 … but no, in seriousness, it always feels good to share a few pieces with some of our dear neighbours and friends. In a food processor or with a hand mixer, place the cubed butter, flour and icing sugar and pulse to fine breadcrumbs. Store in an airtight tin for upto 3 days. 125g sugar. Baker, recipe developer, movie maker, entrepreneur and lover of all things chocolate. Recipe for Orange and Apricot Jam Squares with a buttery shortbread base Ingredients For the shortbread base: 200g butter, softened 100g castor sugar 150g flour 100g cornflour 1 tsp baking powder ⅓ cup smooth apricot jam For the topping: 100g butter ½ cup flour ½ cup brown sugar ½ cup desiccated coconut 1 tsp finely grated orange zest How to Preheat your oven to 170°C. This easy traybake recipe (and yes, it is easy with no rolling out, creaming or folding) is all about texture. Lemon Curd Shortbread Crumble Slice is a twist on my apricot shortbread crumble slice recipe where we take the crunchy crumble base and topping and filled with a tangy, creamy, … I know you think you’re being super respectful because you’re whispering, but since everyone else is actually being … Roasted Apricot and Shortbread Ice Cream Bars. Lemon bars are one of those ‘clever’ slices that combines a simple shortbread-like base and an intensely-tart/sweet lemon topping to create a … Slightly push the biscuits into the apricot mixture. Beat in egg yolks and vanilla. Enjoy . Remove from the oven and place onto a cooling rack. Post was not sent - check your email addresses! I would love to know how you got on – Tag me on Instagram, « Raspberry & White Chocolate Ganache Tarts. Scatter over the flaked almonds. 250g self raising flour. Scatter over the crumbled amaretti biscuits. A simple, easy and effortless recipe to make whether you use fresh, canned or frozen apricots. I found oats would have been too – whats the word? Nutrition Facts 1 bar: 195 calories, 10g fat (6g saturated fat), 23mg cholesterol, 72mg sodium, 27g … Method. ½ cup strawberry, raspberry or apricot jam. Thank you for sharing with #CookBlogShare x, Thankyou so much Kirsty, they didn't last long 😀Angela x. Oh,how delicious! Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Keep processing until you have a soft dough that just holds together. https://www.keyingredient.com/.../apricot-shortbread-cookies Grease a large Swiss Roll tin 25cm x 30cm. I'm a huge fan of apricots and almonds and I love eating anything with layers, especially when one of them is a crumble topping. Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top. I’m alllll for the chocolate desserts too–but I LOVE a good shortbread cookie, especially one thats topped with jam. The great thing about these is they are so easy to make and require minimal ingredients. Bake. Place them in a large bowl. Why not subscribe and receive an email approximately once a week with news and new recipes. Heat oven to 150 degrees C (fan forced – … In a food processor or with a hand mixer, place the cubed butter, flour and icing sugar and pulse to … Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window). I love seeing your creations. Rub the cubed butter into the flour and sugar between your thumb and finger tips until the mixture resembles fine breadcrumbs. 1-2 hours. Chill dough approx. Place crushed Weet-Bix on the baking paper to make base. For the topping. Remember to #lightscamerabake on Instagram if you make this recipe or any other of my recipes. The shortbread and apricot jam is delicate so I wanted a more delicate crumble pair with the slice. Welcome to my blog! I shouldn’t be surprised that this was a recipe mum and dad enjoyed – especially my mum who loves sticky date pudding…there was the infamous incident of my now husband sharing a – bulky? Thankyou Monika, that biscuit layer is so easy too – just crumble and scatter over the top 😀Angela x, Gorgeous combination of flavours and textures and so summery too! Blender, stick blender or food processor. Your email address will not be published. Preheat oven to 350 degrees. Set aside 2 cups of the mixture, and pour the remaining mixture into the bottom of the prepared pan. In the bowl of a stand … Sprinkle over the apricot jam and place the slice bake in the oven for another twenty minutes. Water and lemon juice together or roll dough into a 1 ¼ ” diameter log and slice ) and them! 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