Apricot Bars

Directions

1. 1
   1. Line 23cm square pan with aluminum foil, leaving an overhang on the sides, and spray it with the cooking spray.
2. 2
   2. Make the dough by creaming 150g butter, 60g sugar, and 1/2 teaspoon salt. Add ground cinnamon and 240g flour, mix well until the dough is smooth.
3. 3
   3. Transfer the dough to the baking pan and make it flat. Refrigerate the dough for 30 minutes.
4. 4
   4. Meanwhile, mix quartered apricots, water and sugar in the medium saucepan. Simmer over low heat about 30 minutes, or until you've got jam texture.
5. 5
   5. Preheat oven to 180C.
6. 6
   6. Bale the dough about 25 minutes. Then remove from the oven and let it cool slightly.
7. 7
   7. Meanwhile, make the crumb topping by mixing 1 tablespoon oats, 60g flour, 40g sugar, 30g butter and a pinch of salt.
8. 8
   8. Spread apricot filling over shortbread, and top with the crumb topping. Bake for 20 to 25 minutes, until the topping is golden brown.