Apricot Blondies Recipes

Steps:

• 1. Preheat oven to 325 degrees. Prep 8x8-inch square baking pan, use a non-stick spray.
• 2. In a medium bowl, sift together flour, baking powder, baking soda, salt and pepper.
• 3. In a separate bowl, using an electric mixer, cream butter, brown sugar and vanilla extract until well blended.
• 4. Beat in egg until mixture is smooth. Add flour mixture in 3 increments until a dough forms.
• 5. Mix in apricots and macadamia nuts.
• 6. Place the dough into prepared pan and use spatula to even the dough out.
• 7. Bake for 45 minutes, until the top is golden brown and a toothpick comes out clean.
• 8. Remove from the oven onto a wire rack to cool completely. Slice into squares.

Steps:

• Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
• In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
• Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.