Name: Pepita and sesame slice
Cook time: 20 min
Total time: 20 min
Ingredients: 90 gram butter; 1 teaspoon grated lemon rind; 2 tablespoon caster sugar; 1 egg; 2/3 cup (100g) white plain flour; 1/2 cup (80g) wholemeal plain flour; 1/2 cup (80g) unsalted pepitas (pumpkin seed kernels), chopped coarsely; 1/4 cup (80g) apricot jam; 2 tablespoon sesame seeds, toasted

Ingredients

90 gram butter

1 teaspoon grated lemon rind

2 tablespoon caster sugar

1 egg

2/3 cup (100g) white plain flour

1/2 cup (80g) wholemeal plain flour

1/2 cup (80g) unsalted pepitas (pumpkin seed kernels), chopped coarsely

1/4 cup (80g) apricot jam

2 tablespoon sesame seeds, toasted

Method

1.Preheat oven to moderately hot. Grease 23cm-square slab pan; line base and two opposite sides with baking paper, extending paper 2cm above edge of pan.

2.Beat butter, rind, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and pepitas; press mixture evenly into prepared pan. Spread base with jam; sprinkle with seeds.

3.Bake in moderately hot oven about 20 minutes or until lightly browned; cool slice in pan.

This recipe can be made a week ahead; store in an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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