Apricot Squares

175g (6oz) Happy Valley Borage honey

175g (6oz) butter

75g (3oz) castor sugar

100g (4oz) dried apricots sliced

2 eggs, size 6, beaten

225g (8oz) self raising flour

5ml (1tsp) baking powder

25g (1oz) flaked almonds 

Preheat the oven to 160 degrees.

Grease and line a 19x34cm (7 1/2 x 13 1/2 inch) tin.

Melt the honey, butter and sugar in a saucepan, add the apricots.

Allow to cool slightly, then, beat in the eggs.

Sift over the flour and baking powder, mix together and transfer to the prepared tin.

Sprinkle over the flaked almonds then bake for 45 minutes until well risen and brown.

Cool on a wire rack and then cut into squares.