Apricot and Coconut Squares. I did not plan on making this. I wanted to make something else which I had planned to bake for the last couple of days. Took out my flour, sugar, etc.. and, my recipe book, "Brownies and Bars", which happens to be my favourite, at the moment. But somehow, I found myself turned to another page, and that's it, I'm making this now! So another unexpected recipe came to see the light of day, and the other one being shoved away until later! Has this happened to you before? Well, this is not the first time for me!
This is a sweet delightful treat. The addition of desiccated coconut gives it a soft chewy texture. Of course there is the delicious tanginess from the apricots and the walnuts gave an added slight crunch. As usual, the sugar is reduced, which turned out perfect.
I'm linking this recipe to Recipe Swap Thursday #5 at Prairie Story. Check out other yummies at Prairie Story and link yours too!
Apricot and Coconut Squares
(adapted from "brownies & bars" by Liz Franklin)
Preparation time : 45 minutes
You will need a lightly buttered deep roasting tin or cake tin measuring 20x30 cm/8x12 inches
100 gm/3-1/2 oz self-raising flour
100 gm/3-1/2 oz desiccated coconut
100 gm/3-1/2 oz caster sugar (I use 80gm)
100 gm/3-1/2 oz butter, melted
200 gm/7 oz dried apricots, chopped
150 gm/5 oz caster sugar (I use 110gm)
50 gm/1-3/4 oz desiccated coconut
100 gm/3-1/2 oz walnuts, roughly chopped
2 eggs, beaten
50 gm/1-3/4 oz dark chocolate, melted
Preheat the oven to 180 degrees C/350 degrees F/gas mark 4. To make the base, sift the flour into a bowl and add the coconut and caster sugar. Stir in the melted butter and spoon the mixture into the prepared tin.
To make the topping, mix the apricots, sugar, coconut and walnuts together in a large bowl and stir in the eggs. Spread over the base and then bake for 20-25 minutes, until golden and springy. Leave to cool.
Drizzle the cold cake with the melted chocolate to decorate and then cut into squares or bars. Store them in an airtight container.
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