This shortbread base is pricked before baking so that it cooks evenly. Prick it with a fork about every inch (2.5 cm).
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
MethodLine 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour and coconut. Press into prepared pan; prick all over with fork. Bake in centre of 325°F (160°C) oven until golden, about 20 minutes. Let cool on rack.
Meanwhile, in saucepan, bring apricots, 1/2 cup (125 mL) water and orange juice to boil; reduce heat and simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.
Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with coconut.
Bake in centre of 325°F (160°C) oven until light golden, 30 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Dust with icing sugar.
Nutritional facts Per bar: about
- Sodium 35 mg
- Protein 1 g
- Calories 75.0
- Total fat 3 g
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0