20 September 2013

Apricot Crunchies

Now. I must say this recipe was a bit of a disappointment to me.

I can't quite put my finger on the flavour that I didn't warm to. I think it may be the sultanas, soaked in the orange, but I am normally a fan! The mixture seemed to have a bitter sort of aftertaste and reminded me of the humble Chirstmas cake (not a cake I devour). Talking of which, I exposed myself to the festive spirit when I visited Fortnum and Manson recently, whose Christmas shop opens in August. I'm a fan, but really it is a bit too much when we're still trying to cling on to the hope of a British Summer and someone starts playing Jingle Bells...



The fruit soaks in orange juice, though I didn't taste the orange juice in the final product. I didn't have a carton to hand, so squeezed the juice from an orange and it was quite enough... Especially given that you only tip away the orange juice. Waste not want not!


It's easy as pie to make and you just sort of squidge it in to a tin. I thought it would taste more like a flapjack, but it's crumblier and the flavour isn't as 'deep'.


I'll give it to them - the colours are phenomenal. I challenge anyone who says food can't be art. 

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