Dried apricot & coconut slice

Dried apricot & coconut slice

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
200g dried apricots, chopped
3/4 cup water
250g self-raising flour, sifted
120g firmly packed brown sugar
125g butter, melted
2 eggs
1 cup shredded coconut

Method

  1. Preheat the oven to 200°C. Line a 30 cm x 20 cm lamington tin with baking paper.
  2. To make the filling, put the apricots in a small saucepan with the water. Bring to the boil, reduce the heat to low and cook for 5 minutes, stirring frequently, until the fruit is pulpy and the water has been absorbed. Set aside to cool.
  3. To make the pastry, combine 11/3 cups flour and 1/3 cup of the brown sugar in a large bowl and make a well in the centre. Add the melted butter and mix with a knife until the ingredients have formed a soft dough. Knead lightly.
  4. Press the dough into the prepared tin, spreading firmly with the back of a spoon. Spread the cooled apricots over the pastry.
  5. Beat the eggs lightly in a bowl and whisk in the remaining 1/3 cup brown sugar, remaining 1/3 cup flour and the coconut. Pour the mixture over the apricots, spreading evenly with a spatula.
  6. Bake for 30–40 minutes or until golden brown. Cool in the tin then lift out and cut into squares to serve.
Tags:
baking
bakery
margaret
fulton
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