Very quick and easy and great for morning teas.
Base
250g butter
melt and add
160g sugar
dissolve and add
290g (2
cups) SR Flour
2 eggs
(beaten)
Spread ⅔ mixture in a lined lamington (28cm x 18cm internal)
tin.
Filling
1 tin pie
apricots drained (you can get this in Woolies)
110g (½ cup)
chopped 'naked ginger'
110g (½ cup) sultanas
1 teaspoon
cinnamon or mixed spice
Spread filling over base, then dot remaining mixture over
the top - try to spread evenly.
Bake in a moderate oven (180 degreesC) for 45 minutes.
When cold, cut into squares and dust with sieved icing
sugar.
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