Ingredients:
Cooking time: 35 minutes
Serves: 9-12
For base:
- 140g butter room temperature
- 1 cup/150g plain all purpose flour
- 110g icing or powdered sugar
- 1/2 cup/45g desiccated coconut
- 1 teaspoon vanilla bean paste
- 350g All Gold apricot jam
- 1/2 cup/45g flaked almonds
For crumble topping:
- 1 cup/150g plain all purpose flour
- 100g butter, softened
- 75g white sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup/25g flaked almonds
- Fat pinch of salt
Method:
Step 1 - Preheat oven to 179C and line a 20x20cm square tin on the base and sides. Make the shortbread base by placing the butter, flour, powdered sugar, coconut and vanilla in a food processor and pulse until it comes together.
Step 2 - Press into the lined tray and bake for 15 minutes until golden at the edges. Spread apricot jam over the top reserving around 75g to add on top. Then scatter the first lot of flaked almonds on top of the jam.
Step 3 - Make the crumble topping by placing the flour, butter, sugar and vanilla in the food processor (use the same one without cleaning it) until it becomes crumbs. Sprinkle these crumbs over the apricot jam covered base and then dab spoonfuls of the jam on top and decorate with almonds and add salt on top and bake for 20 minutes. Allow to cool and use a knife to loosen the sides from the paper and tin while still hot. Store in an airtight container in the fridge for up to a week.
Recipe By: Lorraine Elliot