Food For Thought APRICOT CRUNCH
[By
Apricot crunch is a versatile desert that happily adapts as a lunch box filler for children and adults. I am sure it will become a firm family favourite. You will need: 1} cups at self-raising flour pinch of salt, • i cup of brown sugar j cup desiccated coconut soz butter 1 cup of rolled oats 1 tablespoon of golden syrup apricot jam i cup of finely chopped almonds 1 teaspoon of cinnamon.
ALAN TREMAIN]
Method: Sift the flour and salt and add the brown sugar. Mix well. Add the coconut, butter and golden syrup. Work in well until the mixture is crumbly. Add the rolled oats and mix thoroughly. Line a lamington tin with greased paper. Press half the mixture into the tin and spread with apricot jam. Add the almonds to the other half of the mixture. Sprinkle over the jam and press down lightly. Sprinkle with cinnamon and bake in a moderate oven for 30 minutes or until cooked. Cool and cut into fingers to serve.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660208.2.22.11
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Press, Volume CV, Issue 30979, 8 February 1966, Page 2
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174Food For Thought APRICOT CRUNCH Press, Volume CV, Issue 30979, 8 February 1966, Page 2
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