Apricot Slice

Sometimes I find myself thumbing through recipes I seldom look at and something just jumps out and shouts TRY ME! On this occasion Apricot Slice has my full and undivided attention.

What’s the worst that could happen?

175g softened butter
175g soft muscovado sugar
100g rolled oats (eg: porridge oats)
225g plain flour
0.5 tsp salt
0.5 tsp bicarb of soda
Grated rind from 1 lemon
1 full sized can of apricot halves
a little caster sugar

The start of something good?
The start of something good?

And a picture of the same ingredients undressed. It’s what the celeb chefs do in their cookery books and I’m a great advocate of plagiarism.

Ready for action
Ready for action


1) Blend the butter and sugar together with a fork or preferably an assistant.

This doesn't look promising
This doesn’t look promising

2) Add the flour, oats, bicarb, salt and mix well.

Still clinging onto hope...
Still clinging onto hope…

3) Brush a baking tin (approx 20cm x 30cm) with a little melted butter to prevent the dreaded sticking.

4) Add half the mix to the tin and spread evenly into all the edges

OK - starting to be convinced
OK – starting to be convinced

5) Chop up the apricots and grate the lemon. sprinkle this fruity goodness evenly into the tin.

Hello! Now we're getting somewhere.
Hello! Now we’re getting somewhere.

6) Layer the remaining mix on top.

Now it looks like building aggregate again
Now it looks like building aggregate again

7) Bake at 180 degrees for 25-30 mins and then leave to cool on a rack. In fact I suggest that once it has cooled you stick it in the fridge for a while to firm up and simplify cutting.

Hmmm, golden and interesting
Hmmm, golden and interesting

8 ) Sprinkle a little caster sugar over and slice the slice with a slicer.

Holy Moly! It's treats but not as we know them.
Holy Moly! It’s treats but not as we know them.

9) Take to work and enjoy the silence as colleagues stuff their faces.

10) Refuse to offer IT support to anybody whose keyboard has stopped functioning due to escaped crumbs

What a surprisingly enjoyable recipe – moist, moreish and a little different. You could probably substitute the apricot with peach or banana, or if you are in a real hurry just go out and buy something from the bakers instead. But then you would be missing out on this. Decisions decisions…