These fingers are delicious at tea time - the apricots keep them moist for several days.
ingredients
makes 18
2 cups self-raising flour
1/2 cup soft light brown sugar
1/2 cup semolina
1 cup ready-to-eat dried apricots, chopped
2 tbsp clear honey
2 tbsp malt extract
2 eggs
4 tbsp skimmed milk
4 tbsp sunflower oil
a few drops of almond extract
2 tbsp flaked almonds
method
1. Preheat the oven to 160°C/325°F. Lightly grease and then line an 7 x 11 inch baking tin.
2. Sift the flour into a bowl and mix in the sugar, semolina and apricots, Make a well in the centre and add the honey, malt extract, eggs, milk, oil and almond extract. Mix the ingredients together thoroughly until smooth.
3. Spoon the mixture into the tin, spreading it to the edges, then sprinkle over the flaked almonds.
4. Bake for 30 - 35 minutes, or until the centre springs back when lightly pressed. Remove from the tin and turn on to a wire rack to cool. Cut into 18 slices using a sharp knife.
more information
If you can't find pre-soaked apricots, just chop ordinary dried apricots soak them in boiling water for 1 hour, then drain and add to the mixture.
