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I have recently been trying to clear out my cupboards and have come to the conclusion I am a bit of a hoarder. I seem to have half packets of ingredients I bought in order to make one recipe and never got round to using the rest of. I need to make some space so rather than buying new ingredients I have been searching for uses for what I already have. This week I found a half empty packet of dried apricots lurking at the back of the cupboard. I think I bought them to decorate a ginger and pineapple cake and they have been lurking unused every since.
I came up with an idea for Apricot Slices, which is a variant on caramel slices. They have a biscuit base and the top is a mix of apricots and other things. This makes for a rather nice fruity type biscuit flapjack. I was very pleased with them and they were actually quite simple to make.
Apricot Slices Recipe
- 120g (4 oz) butter
- 60g (2 oz) caster sugar
- 120g (4 oz) plain flour
- 150g (5 oz) dried apricots
- 175g (6 oz) light soft brown sugar
- 50g (2 oz) plain flour
- 2 eggs
- ½ teaspoon vanilla essence
- ½ teaspoon salt
- 50g (2 oz) flaked almonds
- Preheat the oven to 180C, 350F, Gas 4.
- Line a 20.cm (8 inch) square baking tin with baking parchment or grease it well.
- Make the biscuit base, cream together the butter and sugar until light and fluffy
- Add the flour and rub together until it forms a dough. Press into the bottom of the tin.
- Bake in the oven for 25 minutes.
- While it is baking make the apricot topping. Put the dried apricots into a pan and just cover with water. Heat for 15 minutes until they soften. Drain the water and chop the apricots into small pieces if they were not pre-chopped
- Mix the apricots with the rest of the ingredients and place over the cooked biscuit base.
- Put back in the oven for another 25 minutes until the topping is firm.
- Leave to cool in the tin, then chop into squares.