Going through the cupboards after our holiday I noticed we had bags of figs and apricots heading towards their best before date. So this weekend is all about using them up. I decided to do my fig rolls again (and not mess up the oven temperature this time!).

But that still left lots of figs, plus apricots. Oh… and the recipe makes too much marzipan… so that now needed using up! So I decided to make my old school’s shortcake, but with a marzipan layer and apricot/fig filling. Of plus using up some mixed nuts… and some flaked almonds.

So I start with my school’s shortcake recipe.

Then I make a filling. I’m quite proud of not really measuring all this out and just throwing it together! It’s figs, apricots, mixed nuts, honey & lemon juice.

This gets pulsed together to form thick paste.

I put about 2/3 of the shortcake mix into the foil sling lined 23cm tray. Then I put a layer of marzipan in. I couldn’t do it all in one go, so I did it in two strips.

Then the fruit & nut mix went on.

I added a handful of porridge oats to the remaining shortcake mix and added that. Then sprinkled brown sugar and flaked almonds on top, and pressed it all down. Then it’s into the oven at 160c fan…

After the 30mins cooking… I gave it an extra 10 mins. The top wasn’t close to browning, and I was worried the extra thickness would need extra time.

After cooling I cut into slices. It’s a bit fally-aparty on top, but basically looking good!

They taste great! A bit crumby when eating… but worth it!