• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g self-raising flour
  • 50g butter, chopped
  • 35g castor sugar
  • 35g dried apricot, chopped
  • 20g cranberries
  • 1/4 tsp salt
  • 120ml milk
  • 2 tbsp apricot brandy (optional)
  • Extra milk for brushing
  • Some almond nibs


  1. Preheat oven to 220°C. Sift flour together with baking powder into a mixing bowl. Stir in salt and sugar. Blend in butter with a pastry cutter until mixture is crumbly. Mix in chopped apricots and cranberries. Add milk at once and apricot brandy and mix to a soft but not sticky dough using a palette knife.
  2. Turn out dough onto a floured board and knead lightly and quickly until smooth. Roll out to about 2cm thick and cut into rounds with a 4-cm fluted cutter.
  3. Place cut out dough on greased trays and brush surface with milk. Sprinkle with a little almond nibs and bake for 15 minutes or until well risen and golden. Serve warm with butter. (Chef´s note: Apricot brandy can be replaced with freshly squeezed orange juice.)
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