SHORTBREAD JAM FINGERS aka HUNGARIAN TART

125 g margarine
1⁄2 cup sugar
1 teaspoon vanilla essence
1 egg
2 cups cake flour
2 teaspoons baking powder
apricot/strawberry jam

Cream together the margarine and sugar until light.
Add egg and vanilla essence, and beat well.
Add sifted dry ingredients and mix until it forms a soft dough (do not add any liquid).
Press half the pastry into a greased tin, 20 x 30 cm.
Spread jam, taking care not to spread jam too near the edges, as it will run out and burn while baking.
Grate the remainder of the pastry over the jam.
Bake at 180 ºC for ±30 mins, cut into fingers/squares while still warm.
When cool, dust with icing sugar.

Recipe posted by Chantelle Venter
Photo: Chantelle Venter