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Apricot Galettes




Source of Recipe


Sainbury's


List of Ingredients




125g butter
125g plain flour
50g ground rice
50g soft light brown sugar
1 level 5ml spoon ground ginger
284ml double cream
50g icing sugar, sifted
2 x 15ml spoons Grand Marnier, brandy or orange juice
6 apricots or 3 peaches, thinly sliced
sprigs of mint and a little icing sugar to decorate



Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Rub together the butter, flour and ground rice. Stir in the sugar and ginger then gently knead together.

Roll out on a lightly floured surface and cut out 18 rounds with a 6cm cutter. Place rounds on lightly greased baking trays and bake in the preheated oven for 12 minutes, until golden. Transfer to a wire rack to cool.

Whisk the cream then fold in the icing sugar and liqueur or fruit juice.

Spread a 5ml spoon of the cream on a shortbread round and top with slices of apricot, repeat to form 3 layers, finishing with cream and apricots. Repeat to make 6 galettes. Arrange a sprig of mint on top of each and dredge with icing sugar.