|Butter||4 Ounce (115 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
|Self raising flour||8 Ounce (225 Gram)|
|Apricot jam||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Caster sugar||1 Tablespoon|
|Finely chopped dates||2 Ounce (55 Gram)|
|Finely chopped walnuts||2 Ounce|
|Grated orange rind||1 Ounce|
Cream the butter and sugar together with a wooden spoon until very light and fluffy.
Beat in the yolks and vanilla essence.
Add the sifte:d flour and stir well, mixing everything well together.
Turn the mixture into a 20 cm - 8" square baking tin and press down firmly.
Prick allover with a fork and bake in a pre heated oven for 10 minutes.
By now the edges should have just begun to turn golden brown.
In a small glass bowl mix the jam and lemon juice together.
When the tray has been removed from the oven, brush with this jam and lemon juice mixture.
In a medium sized bowl beat the egg whites until soft peaks are formed.
Add the sugar and beat until stiff again.
Gently fold in the dates, walnuts and orange rind with a metal spoon.
Pile this on top of the jam -glazed biscuits and spread out evenly using a spatula.
Return to the oven and bake for another 15 minutes.
The meringue should have turned a beautiful light, golden shade and be firm to the touch.
After the mixture has cooled cut into diamond shapes.