Apricot Shortbread Crumble Slice
Apricot Shortbread Crumble Slice is a melt in the mouth shortbread base topped with tart apricot jam filling and finished off with a simple crumble top.
Servings: 16 Pieces
Calories: 213kcal
Ingredients
Shortbread Base and Filling;
- ½ Cup Butter, Room temperature and cut into cubes (110g)
- 1 Cup All-Purpose Flour (125g)
- ½ Cup Icing Sugar (60g)
- 1-2 Tbsp. Milk, as needed
- ⅔ Cups Apricot Jam (220g)
Crumble Top;
- ¾ Cup All-Purpose Flour (95g)
- ½ Cup Brown Sugar (100g)
- 2 Tbsp. Icing Sugar (15g)
- ½ Cup Butter, Melted (110g)
Instructions
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper.
- In a food processor or with a hand mixer, place the cubed butter, flour and icing sugar and pulse to fine breadcrumbs.
- Keep processing until you have a soft dough that just holds together. (Add a tablespoon of milk if the dough is too dry.)
- Press into the base of the baking pan and place in the oven for 10 minutes or until the outsides of the shortbread are a light golden colour.
- Once the base is out of the oven, spread over the apricot jam and make the crumble top.
- Combine the flour, brown sugar and icing sugar together in a bowl.
- Pour in the melted butter and mix until you have a crumble mixture.
- Sprinkle over the apricot jam and place the slice bake in the oven for another twenty minutes.
- The top and sides will be a nice golden colour when it is cooked.
- Allow to cool before slicing and serving.
Nutrition
Serving: 1Piece | Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg