APRICOT ORANGE AND COCONUT BAR

APRICOT ORANGE AND COCONUT BAR image

Yield 25 squares

Number Of Ingredients 22

Prep: 15 min, Bake: 40 min
1/2 cup (125 mL) Western Family all-purpose flour + 1 tsp
(5 mL) flour for topping
1 batch Shortbread Mother Dough, unchilled
3 eggs
1 1/2 cups granulated sugar
1 tbsp grated orange rind
1 tsp pure vanilla
10 Longo's dried apricots, cut into thin slices
(about 1/2 cup)
1/2 cup sweetened shredded coconut
Shortbread mother dough
Prep: 10 min, Chill: 1 hr
1 cup (250 mL) unsalted butter, softened
1/2 cup icing sugar, sifted
1 1/2 cups (375 mL) Western Family all-purpose flour
1/2 cup (125 mL) Western Family corn starch
In large bowl, using stand or hand mixer, beat butter and icing sugar together.
In separate bowl, whisk together flour and cornstarch. Add
flour mixture to butter one third at a time mixing until flour has been absorbed before adding the next. If using a mixer, scrape down sides regularly. Scrape dough onto a piece of plastic
wrap and press into a rectangle about a 1/2-inch thick.
Wrap and chill for 1 hour or up to 3 days if recipe you are using requires it chilled.

Steps:

Add 1/2 cup (125 mL) of the flour to batch of mother dough, and mix to combine. Press dough into a greased and parchment paper-lined 8 inch (1.5 L) square baking pan using an off-set spatula or your hands. Bake in preheated 350°F (160°C) oven for 8 to 12 minutes or until golden and baked through. Meanwhile, in bowl, whisk eggs. Add sugar, 1 tsp (5 mL) flour, orange rind and vanilla until well combined. As soon as the base has baked, pour orange topping over and then sprinkle with apricots and coconut. Return to oven and bake for 20 to 25 minutes or until the topping is set and firm. Let bars cool completely to firm up. To cut into bars, use the overhanging parchment to remove from pan (a knife may be required to loosen from pan and also from parchment). Using a long knife cut into 1 1/2-inch

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