After diving into the biscuit jar only to be greatly disappointed that it was empty, I made the obvious decision that we were in need of some more tea-dunking treats. These biscuits worked out well last time (you may have already tried my spiced raisin and fudge which use the same recipe), so I swapped in summertime flavours of lemon thyme, apricot and pistachio, somewhat inspired by fragrant recipes from the Middle East.
170g caster sugar
140g butter (softened)
55g dried apricots (chopped)
40g pistachio nuts (crushed)
280g plain flour
handful lemon thyme (leaves only for aesthetic appeal!)
- Cream together the butter and sugar
- Add the egg, then stir in the apricots, pistachios and lemon thyme
- Mix in the flour (start using a spoon and then get your hands in there!)
- Bring all the mixture together into a workable dough and form a sausage shape, about 1 1/2″ in diameter
- Roll in greaseproof paper and put in the fridge for 2 hours
Preheat oven to 180*c and prepare a few trays with greaseproof paper.
- After 2 hours, remove from fridge and cut into cookies, just under 1 cm thick
- Place on a tray, a couple of cm apart and bake for 12-15 mins
- Leave to cool on a wire rack