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Phil Vickery's Macaroon Bars

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Phil Vickery's Macaroon Bars

Ingredients

  • 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
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