Phil Vickery's Macaroon Bars
- 225 g (7.9oz) semi-dried apricots, roughly chopped - For the filling
- 1 tbsp Lemon juice - For the filling
- 2 Medium eggs at room temperature - For the filling
- 1 tsp Vanilla extract - For the filling
- 125 g (4.4oz) Demerara sugar - For the filling
- 25 g (0.9oz) Rice flour - For the filling
- 0.5 tsp Baking powder - For the filling
- 50 g (1.8oz) Ground almonds - For the filling
- Demerara sugar and flaked almonds -for sprinkling
- Vegetable oil, for oiling - For the base
- 150 g (5.3oz) Rice flour - For the base
- 50 g (1.8oz) Golden caster sugar - For the base
- 25 g (0.9oz) Light muscovado sugar - For the base
- 75 g (2.6oz) Unsalted butter, cubed - For the base
- 4 tbsp Apricot jam - For the base
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds, Ground (50 g)
- Apricots, semi-dried (225 g)
- Demerara sugar and flaked almonds (1)
- Condiments
- Apricot jam (4 tbsp)
- Cooking & Baking
- Baking powder (1/2 tsp)
- Demerara sugar (125 g)
Golden caster sugar (50 g)- Muscovado sugar, Light (25 g)
- Rice flour (175 g)
- Vanilla extract (1 tsp)
- Vegetable oil (1)
- Drinks
- Lemon juice (1 tbsp)
- Dairy
- Butter, Unsalted (75 g)
- Refrigerated
- Eggs, Medium (2)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published March 27, 2012 (11 months ago).
53 people saved this recipe.
