Post by Paulinemom on Apr 12, 2006 15:55:00 GMT
Makes 16 Biscuits
Ingredients
100g plain flour
50g caster sugar
100g butter
50g semolina
3 stem ginger, bulbs, finely chopped
5 large Dried apricots, chopped
1 tbsp demerara sugar, for sprinkling
Method
1. Set the oven to 160C/gas 2.
2. Place the flour, sugar, butter and semolina into a food processor and whizz until the mixture forms a smooth dough. Remove the dough from the processor and knead in the ginger and apricots.
3. Shape into 16 small balls, each the size of a large walnut. Arrange on a baking sheet.
4. Using your fingers flatten the balls to make discs about one centimeter thick. Press the top of the biscuit with a fork. Sprinkle with little Demerara sugar.
5. Bake for 15 to 20 minutes until pale golden. Leave to cool and store in an airtight tin.
Ingredients
100g plain flour
50g caster sugar
100g butter
50g semolina
3 stem ginger, bulbs, finely chopped
5 large Dried apricots, chopped
1 tbsp demerara sugar, for sprinkling
Method
1. Set the oven to 160C/gas 2.
2. Place the flour, sugar, butter and semolina into a food processor and whizz until the mixture forms a smooth dough. Remove the dough from the processor and knead in the ginger and apricots.
3. Shape into 16 small balls, each the size of a large walnut. Arrange on a baking sheet.
4. Using your fingers flatten the balls to make discs about one centimeter thick. Press the top of the biscuit with a fork. Sprinkle with little Demerara sugar.
5. Bake for 15 to 20 minutes until pale golden. Leave to cool and store in an airtight tin.