| 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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