DELICIOUS Apricot Jam Slice

This layered apricot jam slice is the perfect afternoon sweet. With a bottom layer of vanilla cookie and coconut, then a layer of apricot jam (or your favourite jam) and then a streusel topping and flaked almonds it's sticky, buttery and sweet. The perfect slice!

I love this slice for its texture and layers. The almonds add a nice crunch to the streusel and this it buttery, sweet and delicious! Perfect for having with a cup of tea or coffee especially if you need a break or time out.

This jam slice is incredibly versatile and can be made with any type of jam! My favourite slices of this are the corner ones with the buttery crispy edges. I made it in the morning and it came in very handy that afternoon.

How has your week been? Mine has been busy even in lockdown. I have a photography job that I've been shooting for a wonderful client (and really, I'm just so happy to have work). They wanted some catalogue shots which I don't do very often but are straightforward to do (as opposed to complex styling and foods that need to be shot in "action").

I decided to upgrade to a new lightbox for my photo studio but accidentally bought an enormous one. It was so big that it took up the bigger part of a room. I actually meant to buy a smaller one because I'm only really shooting food but I'm really bad (like really bad) at picturing items in real life when I see them in pictures. When Mr NQN tells me that something is or if something is 50 metres I have no concept of what that means.

I followed the instructions to set up the lightbox. Sometime during this time Mr NQN came out of his office, surveyed me sitting inside the lightbox (don't ask) and then offered to help a little while drily suggesting that I should have maybe used a ruler.

After he left I went to retrieve a camera I hadn't used for a long time. The batteries were flat so I went on a hunt for the battery charger. I looked everywhere. Living with the most extreme hoarder I have ever met is a challenge and there were things that I found that I still don't know what they are. It was dusty and I sneezed and then dropped an entire box of Cards Against Humanity playing cards on the floor.

Welping I dragged my feet to the kitchen to make a cup of tea and have a piece of this apricot slice. I had to regroup and calm down. I had four bins full of rubbish and my allergies threatened to kick in which as you may know, means the sniffles and a COVID test just to be on the safe side. While eating the slices, it came to me: it was in the garage in a box! I like to think the extra energy in the slice powered my brain to remember. Or maybe it was just a nice distraction.

So tell me Dear Reader, do you have trouble with envisaging measurements? What is your favourite jam?

Apricot Jam Slice

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 9-12

For base:

• 140g/5ozs. butter. room temperature
• 1 cup/150g/5ozs. plain all purpose flour
• 110g/3.9ozs. icing or powdered sugar
• 1/2 cup/45g/1.6ozs. desiccated coconut
• 1 teaspoon vanilla bean paste
• 350g/12.4ozs. apricot jam
• 1/2 cup/45g/1.6ozs. flaked almonds

For crumble topping:

• 1 cup/150g/5ozs. plain all purpose flour
• 100g/3.5ozs. butter, softened
• 75g/2.7ozs. white sugar
• 1 teaspoon vanilla bean paste
• 1/4 cup/25g/1ozs. flaked almonds
• Fat pinch of salt

Step 1 - Preheat oven to 179C/350F and line a 20x20cm/8x8inch square tin on the base and sides. Make the shortbread base by placing the butter, flour, powdered sugar, coconut and vanilla in a food processor and pulse until it comes together. Thermomix directions for base: add butter, flour, powdered sugar, coconut and vanilla in the bowl and set to Speed #4 for 40 seconds scraping down halfway.

Step 2 - Press into the lined tray and bake for 15 minutes until golden at the edges. Spread apricot jam over the top reserving around 75g/2.6ozs to add on top. Then scatter the first lot of flaked almonds on top of the jam.

Step 3 - Make the crumble topping by placing the flour, butter, sugar and vanilla in the food processor (use the same one without cleaning it) until it becomes crumbs. Thermomix directions for crumble: add flour, butter, sugar and vanilla in the bowl and set to Speed #4 for 20 seconds scraping down halfway. Sprinkle these crumbs over the apricot jam covered base and then dab spoonfuls of the jam on top and decorate with almonds and add salt on top and bake for 20 minutes. Allow to cool and use a knife to loosen the sides from the paper and tin while still hot. Store in an airtight container in the fridge for up to a week.