Macadamia Shortcake Slice

• 9 ounces butter, softened to room temperature (250 g)
• 34 cup caster sugar
• 4 eggs
• 2 12 cups self-raising flour, sifted
• 1 12 cups macadamia halves
• 6 tablespoons warmed apricot preserves
• 1 tablespoon extra caster sugar

1. Preheat oven to 350 degrees (180 C).
2. Grease a 11 x 8 x 2 inch pan (30cmx20cm x 3-4cm)and line the base with baking paper.
3. Beat butter and sugar together in a bowl until thick and creamy, about 5 minutes.
4. Beat in eggs one at a time, mixing well after each addition.
5. Stir in flour and half the macadamias, mixing well to make quite a stiff mixture.
6. Using a spatula spread half the cake mixture over the pan base.
7. Spoon the preserves over that.
8. Spread remaining cake mixture over the conserve to reach pan sides.
9. Sprinkle with remaining macadamias and extra sugar.
10. Bake for 25-30 minutes or until a skewer inserted comes out clean.
11. Cover with baking paper if macadamias brown too much.
12. Remove from oven and let stand 5 minutes before turning out onto a wire rack to cool.
13. Cut into small squares.

butter, caster sugar, eggs, flour, macadamia halves, warmed apricot preserves, sugar

Taken from www.food.com/recipe/macadamia-shortcake-slice-370158 (may not work)