Apricot Macaroon Slice
100g Butter, softened
80 g White Sugar or Caster Sugar
165 g Plain flour or 1 1/3 cups (sifted)
1/2 teaspoon baking power (sifted)
250g dried apricots, roughly chopped
2 Tablespoons White or Caster Sugar
125 mls of Boiling water
100g Butter , softened
80g White or Caster Sugar
1 teaspoon Vanilla extract
270g Desiccated Coconut
40g Plain flour
1/2 teaspoon Baking powder
1. Preheat oven 189 degrees. Lightly grease and line square baking tin.
2. Cream Butter and sugar until pale and fluffy add egg one at a time. Fold in flour and baking powder with a metal spoon. Press into prepared tin.
Bake for 20-25 mins, or until golden brown.
3. Make filling , combine the apricots and sugar and water in a small bowl and set aside for 30 mins, then puree in a food processor and spread evenly over cooled base.
4. To make the topping, cream butter and sugar and vanilla in medium bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in coconut and flour and baking powder. Spoon onto the filling leaving it lumpy and loose- do not press down.
Bake for 20 -25 mins until lightly golden. Set a side to cool completely in the tin, then remove and cut into slice shape and serve.