I got this recipe SO LONG AGO from a dear reader, Michelle. Michelle is from South Africa, (now living in Belgium) but when I asked her about sending me a recipe, she hit the nail on the head! I am so grateful she took the time to send it, and at the same time, sorry I haven't made it before now! OH MY GOSH, this is amazing. This recipe I am told is a staple in South African homes, and very traditional. Now you know how I generally feel about fruit. Well, this throws out all the rules. I LOVED this. I mean, L O V E D this! It just proves my point that you must always try what you think you won't like, because you just never know when you might like something you didn't think you would!
I think you could use ANY kind of jelly with this. It is traditionally made with apricot, and I accidentally grabbed peach. Holy yum batman. I made this in an odd size pan, but it worked perfectly. Use a jelly roll pan, or whatever you want to use. I mean, you know how I roll, just do whatchawannado.
Here we go, and again, thank you Michelle for sending this and it has become a staple. It is so easy and so quick, you just can't say no!!
2 1/4 cups flour
1 tbsp. baking powder
1/8 tsp salt
1/2 cup butter (room temp)
1 1/2 tbsp. vegetable oil
3/4 cup granulated sugar
1 large egg
1- 18oz jar of apricot or peach jelly
Preheat your oven to 350 degrees F.
Sift the flour, baking powder, and salt together.
Cream the butter, oil, sugar and egg together. Add flour mixture to egg mixture and mix until a dough forms.
Using 2/3 of the dough, push it into the bottom of your greased pan. Spread the entire jar of jelly evenly over the top.
Take the last 1/3 of the dough and crumble it over the top of the jelly.
Bake until the top becomes golden brown. I seriously can't remember how long I baked it. I think it was 20 minutes. However, literally, when the top becomes golden, it is done.
Let cool about 15 minutes and cut into square.
Now the truth of the matter is, I just mixed all of the ingredients together in my stand mixer. It came out perfectly. So whichever way, tickles your fancy, go with it!
Your "doinwhatIwannado" Chefwannabe