Apricot Bars

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 10

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

A bar is something between a cookie and a cake and just the right size to eat in y our fingers. These are absolutely scrumptious, with their shortcrust base and apricot walnut topping.


For the base

  • 65 g ( oz) cold butter
  • 125 g (4


Preheat the oven, placing a baking sheet in the centre. Cut the butter into small pieces. Mix the brown sugar with the flour, and then rub the butter into the mixture using your fingertips. Line a 20 cm (8-inch) square cake tin with baking parchment. Spoon the mixture into the tins and press it into an even layer. Bake<