100g golden caster sugar, plus extra for sprinkling
1 tsp vanilla extract
250g plain flour
140g ground rice
Heat oven to 180C/160C fan/gas 4 and
grease and line a 20cm square shallow
cake tin with baking parchment. Put the
apricots and conserve in a small pan with
4 tbsp water, simmer over a medium
heat until thick, then mash the apricots
a little with a fork and set aside to cool.
Tip the butter, sugar and vanilla into
a large bowl, and beat with an electric
whisk until pale and fluffy. Add the
flour and ground rice, using a wooden
spoon and then your hands to bring
the mixture together as a dough.
Divide into 2 pieces.
Use your fingers to spread 1 piece of
shortbread dough over the bottom
of the tin. Spread the apricots over the top, leaving a small border around the
edge. Roll out the remaining dough to
a 20cm square and place on top of the
apricot filling. Use your finger to make an
indent all around the edges of the
shortbread, then prick the top all over
with a fork. Bake for 25-30 mins until the
edges are just starting to turn golden.
Leave to cool in the tin, then sprinkle with
caster sugar and cut into 16 squares.