Name: Apricot and almond shortcake
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 cup self-raising flour; 125 gram butter; 1/2 cup caster sugar; 1 egg, lightly beaten; 1 tablespoon lemon juice, approximately; 2/3 cup apricot jam; 1 egg white, lightly beaten; 1/4 cup blanched almonds

Ingredients

2 cup self-raising flour

125 gram butter

1/2 cup caster sugar

1 egg, lightly beaten

1 tablespoon lemon juice, approximately

2/3 cup apricot jam

1 egg white, lightly beaten

1/4 cup blanched almonds

Method

1.Preheat oven to 180°C. Grease a round 20cm sandwich pan.

2.Sift flour into large bowl, rub in butter. Stir in sugar, then egg and enough lemon juice to mix to a firm dough, cover, refrigerate 30 minutes.

3.Divide dough in half, roll out half between 2 sheets of plastic wrap large enough to cover base and sides of pan.

4.Heat jam, strain, spread over base. Roll out remaining dough large enough to cover jam, press edges together firmly. Brush lightly with egg white, decorate with almonds.

5.Bake about 30 minutes. Stand 10 minutes before turning on to wire rack to cool.

Keeping time: 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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