• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsManganese, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 250g unsalted butter, at room temperature

  2. 1/3 cup (55g) icing sugar, sifted, plus extra to dust

  3. 2 cups (300g) plain flour

  4. 1/3 cup (50g) cornflour

  5. Apricot filling

  6. 1 cup (150g) dried apricots

  7. 1/2 cup (110g) sugar

Instructions Jump to Ingredients ↑

  1. Photography: Tanya Zouev Preheat oven to 180C. Line two baking trays with baking paper. Using an electric mixer, cream butter and beat in icing sugar until light and fluffy. Sift flours together. Add to butter mixture and mix until a soft dough forms.

  2. Roll ½-tablespoons of dough into balls. Place on trays, 5cm apart. Press slightly with hand, then mark with a wet fork.

  3. Bake in two batches for 15 minutes each, until very lightly golden. Cool on a wire rack.

  4. Meanwhile, make apricot filling. Cook apricots in 1 cup water on medium heat for 10 minutes, until soft. Cool slightly and puree in a food processor. Return to saucepan with sugar on medium heat. Stir until sugar dissolves. Boil for 5 minutes, until thick. Remove from heat and cool completely. Sandwich biscuits together with apricot filling. Dust with icing sugar to serve or store in an airtight container.


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