Macadamia Shortcake Slice
Courtesy of Australian Macadamias
Servings: 24
Prep Time: 15 Min.
Cook Time: 25-30 Min.
Prep Time: 15 Min.
Cook Time: 25-30 Min.
What you need:
* 1/2 lb. butter, softened to room temperature
* 3/4 c. superfine sugar
* 4 eggs
* 2 c. self-rising flour, sifted
* 1 1/2 c. macadamia halves
* 6 Tbsp. warmed apricot conserve
* 1 Tbsp. extra castor sugar (superfine)
* 3/4 c. superfine sugar
* 4 eggs
* 2 c. self-rising flour, sifted
* 1 1/2 c. macadamia halves
* 6 Tbsp. warmed apricot conserve
* 1 Tbsp. extra castor sugar (superfine)
What to do:
1. Preheat oven to 350°F. Grease a 12 x 8 x 1 1/2 in. deep pan and line the base with baking paper.
2. Beat butter and sugar together in a bowl until thick and creamy, about 5 min. Beat in eggs one at a time beating well after each addition. Stir in flour and half the macadamias well to make quite a stiff mixture.
3. Using a spatula spread half the cake mixture over the pan base and spoon over the warm conserve. Spread over remaining cake mixture to reach pan sides. Press in remaining macadamias and sprinkle with castor (superfine) sugar.
4. Bake for 25-30 min. or until a skewer inserted comes out clean. Cover with baking paper if macadamias brown too much.
Remove, stand 5 min. before turning out onto a rack to cool. Cut into 24, 2 in. squares.
2. Beat butter and sugar together in a bowl until thick and creamy, about 5 min. Beat in eggs one at a time beating well after each addition. Stir in flour and half the macadamias well to make quite a stiff mixture.
3. Using a spatula spread half the cake mixture over the pan base and spoon over the warm conserve. Spread over remaining cake mixture to reach pan sides. Press in remaining macadamias and sprinkle with castor (superfine) sugar.
4. Bake for 25-30 min. or until a skewer inserted comes out clean. Cover with baking paper if macadamias brown too much.
Remove, stand 5 min. before turning out onto a rack to cool. Cut into 24, 2 in. squares.