Name: Apricot shortcakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 4 cup self-raising flour, sifted; 1/3 cup caster sugar; 250 gram butter, chilled, chopped; 2 eggs; 1/3 cup milk, plus extra to brush; 1 teaspoon vanilla extract; 825 gram can apricot halves in syrup, drained, chopped; 1/4 cup caster sugar; 1 tablespoon custard powder; icing sugar, for dusting; thickened cream, to serve

Apricot shortcakes

This gorgeous dessert sandwiches sweet syrupy apricots between fluffy vanilla sponge cakes.

Makes 16 Item

Prep

25M

Cook

30M

Total

55M

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Ingredients

4 cup self-raising flour, sifted

1/3 cup caster sugar

250 gram butter, chilled, chopped

2 eggs

1/3 cup milk, plus extra to brush

1 teaspoon vanilla extract

825 gram can apricot halves in syrup, drained, chopped

1/4 cup caster sugar

1 tablespoon custard powder

icing sugar, for dusting

thickened cream, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 20 x 30 cm slice pan with baking paper.

2.In a large bowl, combine flour and sugar. Rub in butter using fingertips until mixture resembles breadcrumbs.

3.In a jug, whisk eggs, milk and vanilla together. Make a well in the centre of flour mixture. Gradually stir in egg mixture to form a soft dough.

4.Halve dough. Roll each piece out between two sheets of baking paper to form 20 x 30 cm rectangles.

5.Line base of pan with one sheet of dough. Cover evenly with apricots. Sprinkle combined sugar and custard powder over. Top with remaining dough, pressing down gently. Brush with extra milk. Bake 25-30 minutes, until golden.

6.Cool in pan 10 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar and cut into squares.

Store in an airtight container.
Note

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Ingredients

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