Fresh cream apricot turnovers (02.10.09)

INGREDIENTS:

2 and ½ cups of flour 3 times
1 and ½ tsp baking powder (sifted into the flour)
250g butter- take out from the freezer and allow to sit for 10 / 15 minutes
125 ml fresh cream with ½ tsp of vanilla essence
Smooth apricot jam (beaten in a bowl) ,2 egg whites (gently whisked) any left eggs whites.

METHOD:

Grate the butter into the flour.Rub to form breadcrumbs.Pour into pieces that you are able to manage and roll till slightly thin.Using a glass with a diameter of 6cm cut circles into the dough by pressing down on the glass. Remove and set on some wax wrap. When one batch is completed (batch menaing enough to fill a baking tray( gently rub egg whites around the inner rim of the biscuit. Spoon ½ tsp of gently beaten apricot jam (beat in a bowl with a fork) in the centre. Do not overfill, as they will ooze out when baking – about 10 of mine did that!

Place on a baking tray and pop into a pre-heated oven marked 16 for approx 15 minutes. Depending on your oven, you may prefer baking it on a temperature. It should be an ivory golden brown, and not too dark. Remove and set aside on a wire to cool.
Once all the biscuits are completely cooled roll around in some castor sugar till well coated. Plate or set aside on a wire rack to cool. Once all the biscuits are completely cooled roll around in some castor sugar till well coated. Plate or package up. N.B this treats don’t keep well, so they’re best eaten super quick

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