ERIL Pickford of Clunes sent in this delicious recipe for apricot shortcake.
APRICOT SHORTCAKE
- 125g butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup self-raising flour
- 3/4 cup plain flour
- 450g can pie apricots (or apricot puree)
Grease a 20cm round sandwich pan. Cream butter and sugar, add egg, stir in flours to form a dough.
Divide dough in half. Press one half into pan, add fruit. Roll out remaining dough on to baking paper and then turn out on top. Bake in moderate oven 35 minutes.
Stand for 15 minutes before turning out. Serve with warm or cold vanilla ice-cream.
