Its sweet, tart and refreshing. 1 x swiss roll tin measuring 29cm x 18cm, or equivelent. Stir until well combined. 3 egg whites. (Add a tablespoon of milk if the dough is too dry.). Set aside. Slightly push the biscuits into the apricot mixture. Place the flour and sugar into a large bowl. Welcome to my blog! In a large bowl, cream butter and sugar until light and fluffy. (I based the base of this slice off my shortbread recipe. Heat oven to 180C. 250g self raising flour. Place crushed Weet-Bix on the baking paper to make base. Grease two x 18cm x 28cm rectangular slice pans. These apricot crumble squares are a great twist on the classic fruit crumble tarts. Place flours, coconut and sugar in a large bowl. and I love the biscuits on top! Scatter over the crumbled amaretti biscuits. Add butter. Chill dough approximately 2 hours. Press into the base of the baking pan and place in the oven for 10 minutes or until the outsides of the shortbread are a light golden colour. I love apricots and almond together, Thankyou so much Sylvie, it's such a lovely pairing isn't it,Angela, Apricots and almonds are destined to be together. Return the shortbread back to the oven and bake for a further 10 minutes. Use the back of a spoon or spatula to gently spread this out, trying not to disturb the shortbread base beneath. In a food processor or with a hand mixer, place the cubed butter, flour and icing sugar and pulse to fine breadcrumbs. Fully line the tin with greaseproof paper,
ensuring there is excess paper beyond the edge of the tin to aid the
removal of the shortbread once cooked. Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten them slightly. Cook the apricots. Press the mixture into the tin to compact it,  aiming to get a nice even layer. A simple, easy and effortless recipe to make whether you use fresh, canned or frozen apricots. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well (mixture will be crumbly). Store in an airtight tin for upto 3 days. Can't believe they're ready so fast too, under an hour, incredible! Thank you for sharing with #BakingCrumbs 🙂 x, You're so right Jo – when I'm in need of a treat I want something pretty easy 🙂Angela x, What a clever and beautiful recipe.Love the colours and even though I'm not an almond fan.I want to eat the whole lot to myselfThey sound incredible !xx, Aw thankyou Jenny – especially when you're not a fan of almonds 😀Angela x, mmmmm these sound lovely Angela. Shortbread: Beat sugar, butter, and extract until creamy and then add flour and almonds – I actually throw everything in the food processor and pulse until the dough clumps. Chill dough approx. Chop the apricots, checking to ensure that all the stones have been removed. Use a long sharp knife to slice the shortbread into squares. The first batch went down a treat with the taste testers (my parents). The great thing about these is they are so easy to make and require minimal ingredients. In a large pot, add your sliced apricots, sugar, orange blossom water and lemon juice together. Clean and 125g butter. A perfect make-ahead bite-size dessert you can bring with you to BBQs and parties. Preheat oven to 180°C (160°C fan-forced). Well, for me it sounds sheer bliss, and given how well these pimped up slices of shortbread have been received amongst family and neighbours they clearly feel the same too! Prepare the baking tin. Add the ground almonds and gently mix until combined. Line a baking tray with baking paper and pour in the biscuit mixture, push to the edges and Roasted Apricot and Shortbread Ice Cream Bars. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Apricot jam counts as one of my five+ a day right? For the base. I love seeing your creations. After mixture comes to a boil, lower to a … Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window). ), Once the base has cooked for around ten minutes we spread over the apricot jam and then top it with the crumble that is just butter, brown sugar, flour and icing sugar. Place the shortbread into the oven and bake for 12 minutes. Blend the apricots to create a paste. Beat sugar, butter, and extract until creamy and then add flour and almonds and process until the dough clumps together. Thankyou Monika, that biscuit layer is so easy too – just crumble and scatter over the top 😀Angela x, Gorgeous combination of flavours and textures and so summery too! Spoon the apricot mixture over the shortbread. You Apricot Slice No Bake Slices Food Coconut Bliss … Thanks so much! Jan 23, 2019 - Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top. Method. Arrange slices, about 1 inch apart, on … Apricot and Pistachio Shortbread Cookies. Thanks so much for sharing with #CookOnceEatTwice x, Thank you Corina – crumble topped bakes are the bee's knees aren't they 😀Angela x, Oh wow – these look and sound incredible. Keep processing until you have a soft dough that just holds together. Or follow me on Instagram, Twitter and Facebook. This is definitely a crowd pleaser and a great tea time snack.One of the best things about summer is, of course, the variety of fruits! How does short crumbly almond shortbread, topped with delicious fruity apricot ‘jam’, and finished with amaretti biscuits and flaked almonds sound? Don’t be the person who carries on a conversation in the yoga room. Blender, stick blender or food processor. Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top. The base is a classic shortbread type base with flour, butter and icing sugar that is then baked and when cooled it becomes a crunchy biscuit that then melts right in the mouth! It’s personal preference whether you make this ultra smooth or slightly chunky. Cool and slice. Once completely cooled use the overhanging greaseproof paper to lift the shortbread form the tray. Stir in the butter and egg until mixture is crumbly. With grateful thanks to our Good Housekeeping cookery book - subtitled the cook's classic companion - and well worth seeking out if you're looking for a comprehensive guide to traditional recipes. These look delicious! In the bowl of a stand … Divide evenly between prepared pans. Scatter over the flaked almonds. Grease a large Swiss Roll tin 25cm x 30cm. Place them in a large bowl. I LOVE apricot slice! Preheat the oven to 180℃ / Fan 160℃ / Gas 4. Filed Under: Bars and Slices, Blog Posts, Breakfast Tagged With: Apricot, Baking, Baking Blog, Blog, Blogger, Crumble, crumble slice, dessert, easy dessert recipe, food, Food Blogger, Lights Camera BAKE!, Recipe, Shortbread. Grease and line the base and 2 long sides of a 17cm x 27cm slice pan with baking paper. The shortbread and apricot jam is delicate so I wanted a more delicate crumble pair with the slice. Recipe for Orange and Apricot Jam Squares with a buttery shortbread base Ingredients For the shortbread base: 200g butter, softened 100g castor sugar 150g flour 100g cornflour 1 tsp baking powder ⅓ cup smooth apricot jam For the topping: 100g butter ½ cup flour ½ cup brown sugar ½ cup desiccated coconut 1 tsp finely grated orange zest How to Preheat your oven to 170°C. Can I use canned apricots instead if they are mushed up? | Addictive Baking, Desserts & Sweet Treat Recipes on the Foodie Pro Theme. Chocolate Fudge Slice White Chocolate Lemon Icing … Read More…, Copyright © 2020 Lights, Camera, BAKE! Combine the flour, brown sugar and icing sugar together in a bowl. These look so delicious x, Your email address will not be published. Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten slightly. Don’t be That Person. Perfect for dessert or a sweet treat with your morning coffee. After the 12 minutes of baking remove the shortbread from the oven. Line base and sides with baking paper, extending paper 2cm above pan edges. The jam adds a lovely fresh but tart element. When Angela decided to give up blogging to pursue her passion of making ceramics she passed the reins to cookery writer Jacqueline Bellefontaine who continues to expand the blog with recipes born from a love of baking and all things sweet. Line a 20cm x 30cm lamington tin with baking paper. I’m Emma. We got 15 pieces from our bake. ½ cup strawberry, raspberry or apricot jam. Press into a greased 15x10x1 … In a bowl cream butter and sugar then beat in egg and lemon zest. Sprinkle over the apricot jam and place the slice bake in the oven for another twenty minutes. Apricot Shortbread Slice. Grease the tin
with a little butter. Prepare the Amaretti Biscuits. After the 12 minutes of baking remove the shortbread from the oven. In a large mixing bowl, mix together flour, sugar, and salt. You know I’m all about chocolate and chocolate dessert but every once and a while I feel like a fruit based recipe and since it’s Monday, I thought I would start the week off on a ‘health’ kick with these apricot shortbread crumble slice. Spread the apricots over the top, leaving a small border around the edge. Lemon bars are one of those ‘clever’ slices that combines a simple shortbread-like base and an intensely-tart/sweet lemon topping to create a … Thank you for sharing with #CookBlogShare x, Thankyou so much Kirsty, they didn't last long 😀Angela x. Oh,how delicious! Preheat oven to 350 degrees. And of course flavour! unsalted, chilled & diced, + a little extra for greasing. I must admit, I'm rather envious of your family and neighbours – you clearly keep them well fed with all manner of amazing treats…almost worth moving up to Yorkshire for! Grease and line a 20cm x 30cm Consisting of three separate layers, this Apricot & Almond Shortbread recipe is all about varying texture. Use the back of a spoon or spatula to gently spread this out, trying not to disturb the … I know you think you’re being super respectful because you’re whispering, but since everyone else is actually being … Top the shortbread with the apricot mixture & crumble topping. Then comes the soft fruity taste of apricots, their beautiful colour peeking temptingly through the crumble of amaretti biscuits and flaked almonds. And of course flavour! 125g sugar. Fab bake! This easy traybake recipe (and yes, it is easy with no rolling out, creaming or folding) is all about texture. In a food processor or with a hand mixer, place the cubed butter, flour and icing sugar and pulse to … Remember to #lightscamerabake on Instagram if you make this recipe or any other of my recipes. Nutrition Facts 1 bar: 195 calories, 10g fat (6g saturated fat), 23mg cholesterol, 72mg sodium, 27g … Whether you are talking berries, … thank you for sharing with #CookBlogShare! Post was not sent - check your email addresses! Rub the cubed butter into the flour and sugar between your thumb and finger tips until the mixture resembles fine breadcrumbs. Lemon Curd Shortbread Crumble Slice is a twist on my apricot shortbread crumble slice recipe where we take the crunchy crumble base and topping and filled with a tangy, creamy, … Heat oven to 150 degrees C (fan forced – … The top and sides will be a nice golden colour when it is cooked. For the shortcake: 175g self raising flour half teaspoon ground cinnamon 75g unsalted butter - softened 50g granulated sugar 1 large egg For the… Starting from the bottom up is a layer of super short almond shortbread which almost melts in the mouth. Allow mixture to come to a boil, use a potato masher to break up the apricot pieces while cooking. Break the amaretti biscuits into large breadcrumbs. Instructions. Bake. Half to three quarters cup apricot jam. These look and sound so tasty Angela. Place margarine and sugar in a … Enjoy . Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top. If you like dates, you’ll LOVE these. Make the shortbread dough. 3/4 cup apricot jam. These look absolutely divine! Required fields are marked *, Copyright © 2020 Only Crumbs Remain on the Foodie Pro Theme. I'm a huge fan of apricots and almonds and I love eating anything with layers, especially when one of them is a crumble topping. I love how quick these are to put together as when you fancy a little treat time is usually of essence lol. I’m off to grab a slice for breakfast! Remove from the oven and place onto a cooling rack. Place the pan onto the hob over a low heat. How I wish I had another slice right now! Almond and apricots work so well together too – such a lovely bake xx, It's such a scrummy pairing isn't it Jenny, Angela x. Wow they look amazing! Sorry, your blog cannot share posts by email. Brady Evans lets her husband source some of the ingredients for these homemade Apricot You'll have to come up Eb, we'll show you the sights and share a bake with you 😉Angela xx, Yum, yum, yum! Try these apricot recipes that are a step above the rest. Tip the mixture into the prepared tin. Set aside 2 cups of the mixture, and pour the remaining mixture into the bottom of the prepared pan. I say ‘healthy’ because there’s fruit in these. I’m alllll for the chocolate desserts too–but I LOVE a good shortbread cookie, especially one thats topped with jam. In fact, as it takes less than an hour to make, including the bake time, you can find me in the kitchen whilst I rustle up another batch just in time for an afternoon treat! I shouldn’t be surprised that this was a recipe mum and dad enjoyed – especially my mum who loves sticky date pudding…there was the infamous incident of my now husband sharing a Meanwhile, prepare the apricots. Allow to cool before slicing and serving. Your email address will not be published. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Pre-heat oven to 170°C. 100g desiccated coconut. Beat in egg yolks and vanilla. Eb x, Hahaha, it's either that or looking like a gable end 😉 … but no, in seriousness, it always feels good to share a few pieces with some of our dear neighbours and friends. Apricot jam definitely counts as a five plus a day These sound absolutely delicious! Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper. https://www.keyingredient.com/.../apricot-shortbread-cookies The cookie dough is formed into two logs, about 5-6 inches each, wrapped in plastic and refrigerated for at least 2 … August 28, 2017 By Emma Burton 7 Comments. Add the chilled diced butter. Apricot, Apricot Crumble, Apricot Shortbread Crumble Slice, Apricot Slice, Crumble, Shortbread, Shortbread Crumble Slice, Butter, Room temperature and cut into cubes. Hmmmm I might have to bake something soon using them now! 1-2 hours. I love apricots isn baking ,but I must admit it has been a while since I have used them. Apricot Jam. Yes you can. Just make sure you drain them and dab them dry with paper towels otherwise they will be too runny and will make the shortbread soggy, I would also add a couple of tablespoons of sugar as the canned apricots will be more tart than jam. Finish the bake. Serve the apricot shortbread crumble slice with yoghurt or ice cream as dessert or have a slice with your morning coffee. Spoon the apricot mixture over the shortbread. Cut baking paper to line the bottom of a shallow cake tin (approx. Baker, recipe developer, movie maker, entrepreneur and lover of all things chocolate. Place into a pan with the water and lemon juice. For the topping. Angela a keen home baker started Only Crumbs Remain. Preheat oven to 180 Degrees C. Lightly grease and line a 9-inch slice tin with baking paper. I know, it's such an easy recipe 🙂Angela x, That looks delicious! Cook until the apricots have absorbed the liquid, whilst stirring the mixture all of the time. In a medium sized bowl, combine flour, salt and baking powder. I found oats would have been too – whats the word? Press firmly … Use your hand to mix together. I would love to know how you got on – Tag me on Instagram, « Raspberry & White Chocolate Ganache Tarts. 22cm). Pour in the melted butter and mix until you have a crumble mixture. Use your finger to make an … 2 egg yolks. Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top. 125g sugar. Why not subscribe and receive an email approximately once a week with news and new recipes. Once the base is out of the oven, spread over the apricot jam and make the crumble top. – bulky? Do the same for the plums. Consisting of three separate layers, this Apricot & Almond Shortbread recipe is all about varying texture. 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