| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury’s, Sainsbury5 | 6 | servings | |
INGREDIENTS
| 125 | g | Butter; (4oz) |
| 125 | g | Plain flour; (4oz) |
| 50 | g | Ground rice; (2oz) |
| 50 | g | Soft light brown sugar; (4oz) |
| 1 | ts | Ground ginger |
| 284 | ml | Double cream; (10 floz) |
| 50 | g | Icing sugar; sifted (2oz) |
| 2 | tb | Grand Marnier; brandy or orange |
| ; juice | ||
| 6 | Apricots or 3 peaches; thinly sliced | |
| 1 | Sprig mint and a little icing sugar to decorate |
INSTRUCTIONS
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 (2 1/2 inch) 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 teaspoon 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. Serve immediately. Converted by MC_Buster. NOTES : Delicious rich dessert, perfect for dinner parties. Converted by MM_Buster v2.0l.
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