A crunchy biscuit base with a sweet and tangy apricot filling and a luscious coconut meringue topping. Totally mouth watering!

INGREDIENTS: Make 30-36 biscuits

1 half to three quarters of a jar of apricot jam

Preheat oven to 180 C.

Cream butter and half a cup of sugar.
Beat together with ONE egg.
Add sifted flour and mix well.
It will turn into texture similar to breadcrumbs.
this will be easier to work with, Sprinkle this
onto a greased baking tray at least 30 cm X 30cm.

Press thin layer onto baking tray.
Prick with fork.
Bake until half-cooked, about 10-15 minutes.
Keep an eye on it so that it does not burn.

Heat the jam up in a pot (a few minutes)
if it is thick - if it isn't, you don't need to do this.

Remove the tray, spread the jam quickly on top and sprinkle the topping over.
Bake for about 15-20 minutes, or until the topping is golden.
Cut into fingers or squares while still warm and cool in the tray.

For extra crunchy biscuits place tray back into cooled oven
and leave to dry until completely cold.

Tip: Don't make the base too thick - if your baking tray is too small
keep some of the dough aside or make 2 batches.
Be generous with the jam it makes it extra yummy.

This delicious recipe was kindly given to me
by my dear homeschool mom friend Lesley.
Thanks Les ! :-)