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Ginger and apricot shortbread fork biscuits

Mary Berry from Good Food Live
For a naughty but ever-so-nice anytime treat, try Mary Berry's golden buttery shortbread biscuits flecked with ginger and apricots

Ginger and apricot shortbread fork biscuits

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.

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Serves: makes 16

Prep: 20 min
Cook: 20 min

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