Apricot and cider vinegar slices
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 10 inch square tin with baking parchment.
Pour 300ml water into a saucepan with the dried apricots, fresh apricots and vinegar and gently simmer for ten minutes or until the mixture is soft and thick. Taste and if you feel it needs sweetening add a little honey. The sweetness will depend on your dried apricots, some are far more sweet than others. Remove from the heat and set aside to cool.
Sift the flour and baking powder into a large bowl. Add the sugar, oats and mix well. Add the butter and rub it in with your fingertips until it looks like rough breadcrumbs.
Press half of the mixture intothe base of the lined tin and smoothit out. Spread the cooled apricot mixture on top and then smooth this out.Spread the remaining oat mixture on top and press it down gently with your hands.
Bake for 40 minutes or until golden on top. Allow to cool in the tin then slice.
Ingredients
200g dried apricots, chopped
60g fresh apricots, stoned and chopped
2 tsp cider vinegar
175g plain flour
½ tsp baking powder
140g brown sugar
100g porridge oats
175g butter, cubed
Method
Preheat your oven to 180°C and line a 10 inch square tin with baking parchment.
Pour 300ml water into a saucepan with the dried apricots, fresh apricots and vinegar and gently simmer for ten minutes or until the mixture is soft and thick. Taste and if you feel it needs sweetening add a little honey. The sweetness will depend on your dried apricots, some are far more sweet than others. Remove from the heat and set aside to cool.
Sift the flour and baking powder into a large bowl. Add the sugar, oats and mix well. Add the butter and rub it in with your fingertips until it looks like rough breadcrumbs.
Press half of the mixture intothe base of the lined tin and smoothit out. Spread the cooled apricot mixture on top and then smooth this out.Spread the remaining oat mixture on top and press it down gently with your hands.
Bake for 40 minutes or until golden on top. Allow to cool in the tin then slice.
