This recipe is best with
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
Instructions
- 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.
- 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.
- 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.)
