Crisp shortbread biscuit base with a creamy citrus curd baked onto the top
- 250g plain flour
- 85g icing sugar, plus extra for dusting
- 175g butter, cut into small pieces
- 2 lemons and 1 large orange
- 4 large eggs
- 400g caster sugar
- 50g plain flour
MethodLine the base and sides of a shallow rectangular tin (about 23 x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.
- Nonstick cooking spray
- 1/3 cup butter
- 1 17 1/2 ounce package Oatmeal Cookie mix
- 1 Egg, lightly beaten
- 12 ounces dried Calimyrna figs (about 2 cups), stems removed
- 3/4 cup apricot preserves
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Coat foil with nonstick cooking spray. Set pan aside. In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Stir in the lightly beaten egg until mixture begins to cling together. Press dough into the bottom of the prepared pan.
- Bake in the preheated oven for 15 to 18 minutes or until set and lightly browned. Cool crust in pan on a wire rack for 5 minutes. In a food processor, combine figs and preserves. Cover and process until a thick paste forms. Spread fig mixture over the crust. Set aside.
- Reduce oven temperature to 325 degrees F. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Spread the meringue over the fig mixture, swirling to create peaks.
- Bake for 18 to 22 minutes or until meringue is set and lightly browned. Cool completely in pan on a wire rack. Cut into bars. Lift the cut bars out of the pan. Makes 24 bars.
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup regular or quick-cooking rolled oats
- 1/3 cup packed brown sugar
- 1/4 cup butter, melted
- 3/4 cup sweetened condensed milk
- 1 pinch saffron threads or 1/2 tsp. ground cardamom (optional)
- 1 cup flaked coconut
- 1 cup shelled dry-roasted Pistachio Nuts
- 1 cup chopped dates
- 1 cup Dried Apricots, snipped
- Preheat oven to 325 F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
- In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
- For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. Pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
- Bake for 30 minutes or until lightly golden. Cool on a rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles. Makes 16 bars.
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 2 1/2 cups all-purpose flour
- 2/3 cup apricot preserves
- 4 Eggs
- 1 1/2 cups packed brown sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 cups walnuts, toasted and finely ground*
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons butter
- 1 tablespoon light-color corn syrup
- 1 tablespoon rum
- About 40 walnut halves, Toasted (optional)
- Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.
- In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.
- Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.
- In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.