Apricot Squares

Method for filling:

• Clean and cut apricots in pieces and remove stone.
• In a small saucepan, add apricots and sugar start cooking on a low heat until it starts to condense and thicken.
• Remove from heat and add lemon zest and lemon, stir and pour over half the crust and place the other half on top of apricots.

Method for dough:

• In a large bowl add butter and sugar mix together until creamy.
• Sift in 2 cups flour, leaving 1/2 cup to work the dough, sea salt and baking powder, then slowly fold milk through mixture.
• Continue doing this until all combined and start to form into a ball and kneading the dough together, by hand or kitchen aid, if you need more milk you can use a small about.
• After your dough is formed into a ball cut in half and start with the first half and roll it out about a 1/4 inch, on a piece of parchment paper or dusting the counter top with flour so the dough don’t stick.
• After you finished rolling the dough out flatten in the sides, place the dough on your cookie sheet and spread the filling over the dough and then roll the other piece of dough on a piece of parchment paper the same as the other piece. 
• When finished place the top layer of dough on filling, 9 x 9 inch cookie sheet.
• Pre-heat your oven to 350ºF and bake for 20 minutes or until light golden brown.
• Remove from oven and let cool, cut to any size you wish and trim the sides if a little rough. Serve with a cup of tea. 

BAKING TIPS: 

• Let your dough cool in the fridge for 5 to 10 minutes to harden the butter before rolling dough.
• Having the filling made the day before or a few hours so it can be totally cold before using.
• If fresh apricots are not available use frozen or dried following the same method.