- 125g butter
- 1/3 cup caster sugar
- 2 eggs
- 2 tablespoon plain flour
- 1 1/4 cups almond meal
- 16 apricot halves
- 1 tablespoon apricot jam
2. Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Sift in flour. Mix almond meal with a pinch of salt. Spoon into prepared tin and spread evenly.
3. Place apricot halves on top cut side up in a 4 by 4 pattern. Press them lightly into the batter.
4. Bake for 18 minutes. While the slice is still hot, microwave jam (we had lovely home made jam) until runny and brush over. Allow the slice to cool in the pan. Cut into 8 pieces (with 2 apricot halves per slice).
I didn't make these lovely door stoppers we bought from General Trader, but they appear to be easy to sew.