Apricot Ginger Shortbread
Serve this dessert quickly or the biscuits will go soggy.
- Average
- Average budget
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Ingredients
- Serves: 6
- 150 Gram Plain flour (6 oz)
- 50 Gram Ground rice (2 oz)
- 50 Gram Soft brown sugar (2 oz)
- 1 Tablespoon Ground ginger
- 100 Gram Butter (4oz)
- 425 Gram Can apricots in natural juice, drained (15 oz)
- 300 ml Double cream, whipped ( 1/2 pint)
- Angelica
Preparation
Step 1
Mix together the flour, ground rice, sugar and ginger. Work in the butter using fingertips. Knead well. Roll out a quarter of the dough and cut out six 5cm (2 inch) circles. Place on a baking sheet. Press out the remaining dough to fit a 20cm (8 inch) flan ring. Prick with a fork.
Bake at 180 °C/ 350 °F/ Gas 4 for 15 minutes for the biscuits, 35 minutes for the base. Leave until cold.
Reserve 3 apricot halves and chop the remainder. Cut reserved apricots in half. Fold into two-thirds of the cream and spread over the shortbread base. Pipe the remaining cream on top and decorate with biscuits, reserved apricots and angelica.