Orange and apricot jam squares

24 servings Prep: 55 mins By Food24
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Ingredients (11)

FOR THE SHORTBREAD BASE:
200 g butter — softened
100 g castor sugar
150 g flour
100 g cornflour
1 tsp baking powder
1/3 cup jam — smooth, apricot
For the topping:
100 g butter
1/2 cup flour
1/2 cup brown sugar
1/2 cup desiccated coconut
1 tsp orange — zest only
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Method:

Preheat your oven to 170°C. Grease and line your baking tin.

Start by making the base. Cream the butter and castor sugar together until pale and fluffy. Add the flour, cornflour and baking powder. Beat for a minute, then use your hands to bring the mixture together.

Press the dough into the tin in an even layer. Spread the apricot jam over the shortbread base layer. Set the tray aside.

Place all of the topping ingredients in a bowl. Use your fingertips to rub everything together until evenly combined. Crumble small clumps of the topping over the jam layer as evenly as you can.

Pop the tin in the oven and bake for 40 minutes until the topping is golden. Allow to cool completely before removing from the tin and cutting into squares.

Makes 24 squares.

Recipe reprinted with the permission of Cupcakes & Couscous.

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