Apricot and Pistachio Slice (Bars) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A recipe from the back of a pack of Sunbeam Pistachio kernals. I haven't tried this yet as a gluten-free slice. A nice slice to have with a cuppa Ingredients:
1 cup dried apricot, diced |
1 1/2 cups self-raising flour |
1 teaspoon mixed spice or 1 teaspoon pumpkin spice |
1/4 cup pistachios, chopped (measured -kernals only. no shells) |
1/3 cup firmly packed dark brown sugar |
100 g butter, melted |
2 eggs, lightly beaten (recipe suggests usingeggs weighing 70 grams each) |
8 teaspoons lemon juice |
1 teaspoon vanilla essence |
apricot jam, for glazing |
Directions:
1. Preheat oven to 180°C
2. Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
3. Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
4. Whilst still warm, glaze the slice with melted apricot jam.
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