1&1/2 cups S.R. flour
1&1/2 cups rolled oats
1 cup apricot jam
1/2 cup brown sugar
3/4 cup shortening
Method: Mix dry ingredients and rub in shortening until crumbly. Put half on bottom and press well. Spread jam, put remainder on top of jam. Bake in moderate oven for 35 minutes.
Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.80.
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