Friday, October 5, 2018

Apricot Jam Slice

This is my own spin on a jam slice. The base is a delicious shortbread and I added flaked almonds to the topping which gives it a nice texture and flavour.

Apricot Jam Slice
Makes 16

  • 1 1/2 cups plain flour
  • 1/2 cup caster sugar
  • 140g unsalted butter melted
  • 1 cup apricot jam

  • 3/4 cup desicated coconut
  • 1 cup flaked almonds
  • 1 egg whisked
  • 1 tablespoon caster sugar

1. Preheat oven to 180°c (160° fanforced). Combine melted butter, flour and caster sugar. Press into a lined 24cm  x 5cm square cake tin. Bake in oven for 20 minutes. Once cooked allow to cool slightly.
2. Combine coconut, almonds, egg and sugar. Spread jam on biscuit base and top with coconut almond mixture. Bake for a further 20 minutes or until just golden.
3. Allow to cool completely before slicing.

Xo Bec

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