Chocolate shortcake with fruity apricot centre

NZ Woman's Weekly 31/12/2005

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

Chop butter roughly and place in the bowl of a food processor with flour, baking powder, cocoa and sugar. Process to combine.
Add egg yolk, vanilla and water. Combine until mixture forms a ball. Remove from processor and knead together well.
Divide dough in half. Press one half over the base of a 27 x 18cm tin. Chop apricots finely and mix into fruit mincemeat. Spread over chocolate shortcake base.
Roll out remaining shortcake dough between two pieces of plastic wrap. Remove wrap and place dough over fruit mixture.
Bake at 180 degC for 40 minutes. Remove from oven. Brush with apricot jam and bake a further five minutes.
Remove and cool for 10 minutes before cutting.