COCONUT APRICOT SLICE

There is no need to use jam with the extra sugar:

COCONUT APRICOT SLICE
Great slice for afternoon tea or lunch box filler.
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Base Ingredients
  1. 1 cup self-raising flour
  2. ¼ cup caster sugar
  3. 100g butter, chilled, cubed
  4. 1 egg
  5. 1 cup rolled Oates
  6. 1 x 420g or ½ 825g tin apricots in juice/syrup
Topping Ingredients
  1. 1 egg
  2. ¼ cup caster sugar
  3. 1 cup coconut
  4. ½ cup chopped almonds nuts (can put whole nuts into a blender)
Base
  1. Mix butter and flour, add the rolled Oates and sugar. Add the egg to the dry ingredients to make a stiff dough.
  2. Press evenly over the base of a a greased lamination/slice tin.
  3. Drain the tin of apricots and place them into a blender till smooth (you may need to add just a little of the syrup if too thick) and pour this over over the base.
Topping
  1. Beat the egg and sugar until mixture becomes light and creamy. Add the coconut and mix well.
  2. Plop mixer evenly over the apricot and spread over base.
  3. Sprinkle almonds over top.
  4. Place into moderate 175C oven for 30 - 35 minutes or until golden brown.
  5. Cool and cut into squares.
Notes
  1. Can also use a variety of tinned fruits - peaches, pears or pineapple.
  2. Frozen or fresh berries also work well with this recipe (without the almond nuts).
No Excuses! http://noexcuseseasyorganising.com/

{images below – double batch of the above recipe}


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