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Apricot Jam Bars

Apricot Jam Squares

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4/27/20 I simplified the recipe and halved it for a 9-inch square pan or quarter sheet pan. (Click here for updated, single batch Any Jam Bars) You can use strawberry, raspberry, or any jam or preserves.

Apricot Jam Bars tall for Pinterest

 

Watch how to make them on YouTube (4-minute video) >>

 

Grating the dough gives these tasty bars their good looks, and wonderful, crumbly texture!

 

Apricot Jam bars in square pan

The smell wafting out of my oven right now takes me right back to my childhood, when my older sister, Sharon, often made these delicious “farfel biscuits.” (thus called because the grated dough looks like small pellets or flake-like pasta)

I’ve fleshed out the simple recipe from The New International Goodwill Recipe Book (which every young Jewish girl in South Africa got when starting out) with detailed instructions and pics. I hope you’ll give them a try, because they’re really easy, and you’ll probably find all the ingredients in your pantry!

 

What you will need

Apricot Squares Ingredients

Since this is a jam-centric recipe, buy a good quality jam. I’m partial to Bonne Maman, which is smooth and has a lovely taste, and most importantly doesn’t contain corn syrup. You can find it at most supermarkets these days—even Costco carries the Apricot Preserves, so you know they must be good!

Spray baking sheet and line with parchment paper, leaving a 1-inch overhang for easy removal

Baking sheet with parchment paper overhang

Grate half of the chilled dough directly onto the prepared pan (See YouTube video above)

Grate dough into baking sheet

Spread the jam evenly on top

Spread jam on top

Grate the remaining dough on top

Grate dough over the top

Bake 20 – 25 minutes till golden; after 5 minutes carefully transfer to wire rack to cool completely (I now find them easier to cut when completely cool – see YouTube video above)

Carefully lift parchment and transfer

Cut with a sharp knife into 2-inch squares

Cut into two inch squares

Apricot Squares

Orna

Ingredients
  

  • 1 cup butter salted, room temperature
  • 1 cup sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs room temperature
  • 4 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • vegetable cooking spray
  • 2 ¼ cups apricot jam room temperature

Instructions
 

  • Lightly coat an 11 x 17-inch rimmed baking sheet with cooking spray; line the bottom with parchment paper, leaving a 1-inch overhang.
  • Spoon jam into a bowl, and beat with a rubber spatula to smooth out; set aside. In a large bowl, whisk flour, baking powder and salt to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and oil on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl and the paddle. Add eggs one at a time, beating until smooth after each addition. Add vanilla. Scrape down again. With mixer on low speed, add the flour mixture in three batches, and beat until thoroughly combined.
  • Cover with plastic wrap and refrigerate for 30 - 60 minutes to firm up the dough.
  • Meanwhile, set the shelf to the middle, and preheat the oven to 350 degrees F.
  • Grate half of the dough into the prepared pan, gently evening it out so you don't see any holes. Spread the jam on top in an even layer. Grate the remaining dough evenly over the top.
  • Bake for 20 - 25 minutes until golden, rotating the sheet after 15 minutes. Cover loosely with foil if browning too quickly.
  • Cool for 5 minutes on a wire rack and then carefully lift the parchment and transfer to wire rack to cool completely. Transfer to a cutting board and cut into 2-inch squares. (7 x 5 rows)

Notes

If little pieces break off when grating the dough, gently form them into crumbles; they will all bake up together perfectly.
Store between layers of parchment paper in an airtight container at room temperature up to 3 days. Freeze between layers of parchment paper in an airtight container.
Adapted from The New International Goodwill Recipe Book, 6th Edition, 1981, Blanche Abrahams

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4 Responses

  1. I made it a few days ago, thanks for posting this recipe. It brought back fond memories of my childhood days. ❤️It

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