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Apricot Ginger Shortbread

545 Calories per portion

ingredients

serves 6
175 g (6 oz) flour
50 g (2 oz) ground rice
50 g (2 oz) soft brown sugar
3 teaspoons ground ginger
100 g (4 oz) butter
425 g (15 oz) can apricots in natural juice
300 ml (1/2 pint) fresh double cream, whipped
angelica

method

1. Mix together the flour, ground rice, sugar and ginger. Work in the butter using fingertips. Knead well.

2. Roll out a quarter of the dough and cut out six 5cm (2 inch) circles. Place on a baking sheet. Press out the remaining dough to fit a
20.5cm (8 inch) flan ring. Prick with a fork

3. Bake at 180°C (350°F) mark 4 for 15 minutes for the biscuits, 35 minutes for the base. Leave until cold.

4. Drain the apricots. Reserve 3 halves and chop the remainder. Fold into two thirds
of cream and spread over the shortbread base.

5. Pipe the remaining cream on top and decorate with biscuits, reserved apricots and angelica.

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