Apricot Shortcakes

• 4 1/2 cups self-rising flour, sifted
• 2/3 cup sugar
• 1 cup (2 sticks) butter, chilled, chopped
• 2 None eggs
• 1/3 cup milk, plus additional, to brush
• 1 tsp vanilla extract
• 1 can (29 oz) apricot halves in syrup, drained and chopped
• 1 tbsp custard powder
• None None Powdered sugar, for dusting
• None None Whipped cream, to serve

1. Preheat the oven to 350u0b0F. Lightly grease and line a 12 x 8-inch baking pan with parchment paper.
2. Combine flour and 1/3 cup of the sugar in a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs.
3. Whisk eggs, milk and vanilla in a medium bowl. Make a well in the center of flour mixture. Gradually stir in egg mixture to form a soft dough.
4. Halve dough. Roll each piece out between two sheets of parchment paper to form 12 x 8-inch rectangles.
5. Line bottom of prepared pan with one sheet of dough. Cover evenly with apricots. Combine remaining 1/3 cup sugar and custard powder and sprinkle over apricots. Top with remaining dough, pressing down gently. Brush with additional milk.
6. Bake 25-30 mins, until golden. Cool in pan 10 mins. Remove from pan; cool completely on wire rack. Dust with powdered sugar and cut into squares.

flour, sugar, butter, eggs, milk, vanilla, apricot, custard powder, powdered sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/33844 (may not work)