Ingredients
- 250 g / 2 cups Supreme Cake Wheat Flour
- 30 g Selati Sugar
- 60 ml / ¼ cup Water
- 1 Egg
- 225 g butter
- 5 ml / 1 teaspoon Vanilla essence
- Pinch of salt
- 7.5 ml / 1 teaspoon Supreme Baking powder
- Apricot jam for spreading
Cooking Instructions
- Pre-heat the oven to 180°C.
- Sieve all the dry ingredients together.
- Rub the butter into the mixture until it resembles breadcrumbs.
- Beat the egg and water together and add to the flour/butter mixture.
- Mix until they have formed a tight dough.
- Reserve about a quarter of the dough and store in the freezer.
- Press the remaining dough into a greased baking sheet and bake for 10 minutes.
- Remove from the oven and allow to cool completely.
- Use a pastry brush to spread on the desired amount of apricot jam, then grate the reserved frozen dough over the cooked dough, taking care not to spread it too thickly.
- Put the tray back in the oven for a further 10 minutes until golden. Remove from the oven, allow to cool and cut into squares.