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Royal Georgie snap biscuits
Royal Georgie snap biscuits
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Ingredients:
  • 50 g dried apricots
  • 300 g plain flour plus extra for dusting
  • 100 g ground almonds
  • 100 g caster sugar plus extra for sprinkling
  • 250 g cold unsalted butter cubed
  • 250 g good-quality apricot jam
Instructions:
  • - Preheat the oven to 170ºC/325ºF/gas 3. - Place dried apricots in a small bowl, cover with boiling water, and let them plump up and soften. - In a bowl, combine flour, ground almonds, and caster sugar. Add butter and mix until a soft dough forms. - Divide the dough into 4 pieces, flatten them slightly, wrap in cling film, and chill in the fridge for 30 minutes. - Drain apricots, pulse in a food processor until coarsely chopped, then cook with apricot jam until sticky. Set aside to cool. - Line 2 baking sheets with greaseproof paper. - Roll out the dough, cut into rounds using a pastry cutter, and place on baking sheets. - Bake in the preheated oven for about 15 minutes until lightly golden. - Sprinkle caster sugar over the warm cookies, then transfer to wire racks to cool. - Spread apricot filling on base cookies, and sandwich with the top cookies. - Serve as desired.

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