Healthy Apricot Squares

If a healthy meringue cookie sounds like a misnomer, then you could be forgiven. But these apricot squares are indeed healthy.

Made from whole wheat flour and dried apricots then topped with a raw sugar meringue, they will satisfy any sweet tooth while still ticking the healthy box. So you can still enjoy your sweet treats without feeling too guilty.

Although I do have a confession to make - I found these whole wheat cookies so yummy I simply couldn't stop eating them. So I guess that means if you eat too many of them, you will still feel guilty.

Whole Wheat Apricot Squares

Ingredients

• 90 g / 3 oz butter
• ¼ cup raw sugar
• 1 cup whole wheat plain / all-purpose flour

Filling

• 200 g / 7 oz dried apricots
• ¾ cup water

Topping

• 2 egg whites
• 2/3 cup raw sugar
• ¾ cup flaked almonds

Method

1. Preheat the oven to 180°C / 350°F. Brush a 28 cm x 18 cm / 11 x 7 inch tin with butter and line with baking paper.

2. Cream butter and sugar with an electric mixer until the mixture is light and fluffy.

3. Sift the whole wheat flour into the butter mixture and beat until almost combined. Return the husks to the mixture and mix through until the flour is incorporated and the dough comes together into a ball.

4. Press the dough into the bottom of the tin with your fingers, gently easing it to the edges and into the corners. Bake for 15 minutes.

5. Meanwhile prepare the filling. Place the apricots and water into a saucepan, cover and cook over a low heat for 10 minutes, or until the apricots are tender. Remember to check the saucepan to make sure the water doesn't completely evaporate, otherwise the apricots will burn.

6. Place the cooked apricots into a food processor and process until smooth. Spread evenly over the base until completely covered.

7. To make the topping beat the egg whites in the bowl of an electric mixer until soft peaks form. Gradually add the raw sugar and continue beating on high speed for about 5 minutes. The sugar won't completely dissolve, but this is not necessary. As long as you have a thick, glossy meringue.

8. Spoon the meringue over the apricots, spreading it evenly. Sprinkle the flaked almonds over the top.

9. Return to the oven and bake for a further 10 - 15 minutes, or until a light golden brown.

10. Remove from the oven and leave in the tin to cool completely. When completely cold, cut into squares.

Cook’s Tips

• When beating the meringue topping, make sure the bowl and the beaters are clean and dry and grease-free.

• Have the eggs at room temperature.