1/2 cup unsalted pepitas (pumpkin seed
1/4 cup apricot jam
2 tbsp sesame seeds, toasted
2 tbsp coffee crystals
Grease 23cm square pan, place strip of
paper to cover base and extend over 2 opposite sides, grease paper.
Beat butter, rind, sugar and egg in a bowl until light and fluffy.
Stir in sifted flours and pepitas, press mixture evenly into prepared
Spread base with jam, sprinkle with
combined seeds and coffee crystals. Bake in moderately hot oven for
about 20 minutes or until lightly browned; cool slice in pan.