Ginger and apricot shortbread fork biscuits
By: Mary Berry From: Good Food Live
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Ginger and apricot shortbread fork biscuits
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- makes 16
For a naughty but ever-so-nice anytime treat, try Mary Berry's golden buttery shortbread biscuits flecked with ginger and apricots
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Ingredients
- 100g plain flour
- 50g caster sugar
- 100g Butter
- 50g Semolina
- 3 Preserved 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.
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