Recipes

Apricot Nut Slice

Ingredients

Weight/
Volume
Ingredients
PASTRY BASE
750 g Laucke Monjon Flour
1,000 g Short paste Margarine or Butter
500 g Caster Sugar
250 g Egg or Iced Water
750 g Laucke Monjon Flour
TOPPING
30 g Egg White
75 g Caster Sugar
10 g Cocoa Powder
90 g Coconut
185 g Unsalted Peanuts

Method

  1. Preheat oven to 190°C.

  2. PASTRY BASE: Combine butter, sugar and first Monjon flour in a mixing bowl until it resembles fine breadcrumbs.

  3. Add egg or water, and cream lightly for 1 minute.

  4. Add second Monjon flour and mix until just combined.

  5. DO NOT OVERMIX.

  6. Roll out to 4 mm thickness, and place onto a prepared baking tray, dock the pastry.

  7. Bake at 190°C for 10 minutes.

  8. Spread with apricot jam and then the topping.

  9. Brush the topping with water, and return it to the oven for a further 15 to 20 minutes.

  10. Allow to cool before cutting.

  11. TOPPING: Place egg white in a mixing bowl, and whisk lightly. 

  12. Mix in the sugar, sifted cocoa powder, coconut and peanuts, and mix well.

  • Laucke Specialities
  • Bake for 25 - 30 minutes
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