Phil Vickery's macaroon bars recipe
These have a lovely chewy texture and make a really tasty gluten free treat for a picnic or lunch box.
Ingredients
- 225 g 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 Demerara sugar - For the filling
- 25 g Rice flour - For the filling
- 0.5 tsp Baking powder - For the filling
- 50 g Ground almonds - For the filling
- 0 Demerara sugar and flaked almonds -for sprinkling
- 0 Vegetable oil, for oiling - For the base
- 150 g Rice flour - For the base
- 50 g Golden caster sugar - For the base
- 25 g Light muscovado sugar - For the base
- 75 g Unsalted butter, cubed - For the base
- 4 tbsp Apricot jam - For the base
- 7.9 oz 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
- 4.4 oz Demerara sugar - For the filling
- 0.9 oz Rice flour - For the filling
- 0.5 tsp Baking powder - For the filling
- 1.8 oz Ground almonds - For the filling
- 0 Demerara sugar and flaked almonds -for sprinkling
- 0 Vegetable oil, for oiling - For the base
- 5.3 oz Rice flour - For the base
- 1.8 oz Golden caster sugar - For the base
- 0.9 oz Light muscovado sugar - For the base
- 2.6 oz Unsalted butter, cubed - For the base
- 4 tbsp Apricot jam - For the base
- 7.9 oz 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
- 4.4 oz Demerara sugar - For the filling
- 0.9 oz Rice flour - For the filling
- 0.5 tsp Baking powder - For the filling
- 1.8 oz Ground almonds - For the filling
- 0 Demerara sugar and flaked almonds -for sprinkling
- 0 Vegetable oil, for oiling - For the base
- 5.3 oz Rice flour - For the base
- 1.8 oz Golden caster sugar - For the base
- 0.9 oz Light muscovado sugar - For the base
- 2.6 oz Unsalted butter, cubed - For the base
- 4 tbsp Apricot jam - For the base
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 16
Step-by-step
- Preheat the oven to 180°C/gas mark 4. Oil a 4cm deep, 22cm square tin and base-line with baking parchment.
- Put the flour and sugars for the base into a food processor and blend together. Add the butter and process until the mixture forms fine crumbs and then starts to clump together. Tip the crumb mixture into the base of the prepared tin and press lightly to make an even layer.
- Cook the base for 10-15 minutes or until pale golden brown. When cool, brush with the apricot jam.
- Meanwhile, put the semi-dried apricots into a small pan with the lemon juice and 5 tablespoons cold water. Stir over a low heat until soft, thick and fairly smooth. Cool slightly, then spread over the base and set aside.
- Start whisking the eggs and the vanilla together and then whisk in the sugar until thickened and airy. Stir the flour and baking powder together and fold into the sugar-egg mixture. Lastly, fold in the ground almonds.
- Spoon the topping onto the apricot base and sprinkle the demerara sugar and flaked almonds on top. Return the tin to the oven for about 30 minutes, until golden and risen. Remove from the oven and allow to cool in the tin, then cut into 16 bars.
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More recipes by Phil Vickery
Taken from, ‘Seriously Good! Gluten-free Baking’ by Phil Vickery. Published by Kyle Cathie Ltd in association with Coeliac UK, priced £19.99. Photography: Tara Fisher
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