A shortbread base, apricot centre and a crisp crumble topping…. delicious!
Shortbread
140g butter, room temperature
80g caster sugar
1 teaspoon vanilla extract
150g flour
30g cornflour
filling
3 tablespoons apricot jam
squeeze of lemon juice
Topping
150g butter
150g soft brown sugar
180g oats
Set oven 180c Gas Mark 4 Line a baking tin 30cm x 20cm with nonstick paper!
Mix all the shortbread ingredients well together, then press the mixture into the prepared tin with your hands until you have an even layer. Bake for 30/35 minutes.Cool in the tin, warm the jam with the lemon juice. To make the topping, heat the butter and brown sugar together, when the butter has melted, stir in the oats. Spread the jam over the shortbread and cover with the topping, return to the oven and bake for another 30/35 minutes until crisp and golden. Cool in the tin, cut into 12 slices.
