Apricot round

Yield: 6 servings

Measure Ingredient
½ cup Chopped dried apricots
2 cups All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
½ teaspoon Cinnamon
½ cup Light brown sugar
¼ cup Marg. or butter, diced
⅔ cup Milk
\N \N Milk for glazing
\N \N Margarine or butter, for
\N \N Greasing

Preheat the oven to 425. Grease a cookie sheet. Sift the flour, baking powder, salt and cinnamon into a bowl. Stir in the sugar. Add the margarine and cut it in until the mixture resembles fine bread crumbs. Stir in the apricots. Make a well in center. Add most of the milk and mix it in with a round-bladed knife, adding the remaining milk if necessary to give a soft, but not sticky dough. Gather the dough together with your fingers, turn out onto a lightly floured surface and knead about 10 times, until smooth. Shape into a ball, then gently press out to a circle, about ½ inch thick. Place the dough on the cookie sheet and brush the top with milk. Using the point of a floured knife, mark into 6 equal wedges. Bake in oven for 20-25 minutes, until well risen and browned. Cool then pull the wedges apart and serve warm. Submitted By FLORENCE THOMPSON On 01-08-95

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