{recipe ingredients doubled as per images below}



  • ½ cup caster sugar
  • 1 tablespoon butter
  • 1 cup rolled oats
  • 1 cup self-raising flour
  • 1 egg
  • 1 can of appricots (drained - keep the juice) or 4 heaped tablespoons of Apricot Jam


  1. Beat butter and sugar, followed by the rolled oats and flour.
  2. Add the egg and mix into a stiff dough.
  3. Press evening over the base of a greased lamington tin/tray.
  4. Place tinned apricots in a blender with a little of the juice and blend till smooth and spread evenly over the base (if using Jam spread in the same way).

Topping Ingredients

  1. 1 egg
  2. ¼ cup sugar
  3. 1 cup coconut
  4. ½ cup chopped almonds (optional)

Topping Instructions

  1. Beat egg and add the sugar. Beat until light and creamy. Add vanilla essence and coconut, Mix well.
  2. Spread the topping mix over the Apricot mixture and bake in a 180C oven for 30 to 35 minutes or until golden brown.
  3. Cool and cut into squares.

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