Chester Squares - cooking recipe

Ingredients

6 tbsp (3/4 stick) butter, softened
1/4 cup sugar
1 None egg
2 tbsp self-rising flour
1 1/4 cups flour
None None FOR THE FILLING
6 tbsp (3/4 stick) butter, softened
1/3 cup sugar, plus additional, for sprinkling
1 None egg
2 tbsp apricot jam
2 cups moist fruit cake crumbs
1/2 cup self-rising flour
2 tsp mixed spice, such as pumpkin pie spice
1/2 cup milk

Preparation

Grease a 12 x 8-inch baking pan and line with parchment paper.
For the sweet pastry, beat the butter and sugar in a medium bowl with an electric mixer until just combined. Beat in the egg. Fold in the combined sifted flours in 2 batches. Turn the dough out onto a floured surface and knead until smooth. Divide into 2 pieces, 1 slightly larger than the other. Cover and refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Roll the larger portion of dough until large enough to fit the bottom and sides of the prepared pan. Press the pastry into the pan. Trim the edges.
For the filling, beat the butter, sugar and egg in a medium bowl with an electric mixer until light and fluffy. Stir in the jam and cake crumbs. Stir in the sifted flour, spice and milk.
Spread the filling over the pastry. Roll the remaining pastry until large enough to cover the filling. Pace over the filling and trim the edges. Brush with water. Sprinkle with additional sugar, then prick with a fork.
Bake for about 45 mins or until golden brown. Cool in pan 10 mins. Remove from pan; completely on wire rack. Cut into squares.