Makes 20 pieces   Prep Time 15 minutes   Cook Time 35 minutes


100 g softened butter
¾ cup caster sugar
2 eggs, separated
1 tsp vanilla essence
1 ½ cups self-raising flour, sifted
½ cup milk
¾ cup Rose’s Traditional Apricot Conserve
½ cup dessicated coconut
¼ cup sliced almonds


In a bowl, beat the butter with 1/2 cup of the sugar until light and creamy. Add egg yolks and vanilla essence and beat well. Fold in sifted flour alternately with the milk to form a stiff mixture.

Spread the mixture into a baking paper lined 20cm x 30cm slice tin, spread with Rose’s Traditional Apricot


In a clean bowl beat the egg whites until stiff but not dry. Add remaining 1/4 cup of caster sugar and beat until thick and glossy. Fold in the coconut and spread over the slice. Scatter with almonds. Bake in an oven preheated to 180°C for 30-35 minutes.

Cool on a wire rack, and cut into squares to serve. Store in an airtight container.


June 17, 2017