(Cakes - Makes 16)
Ingredients
100 g / 4 oz butter, softened
125 g / 4 oz cane sugar (approx. 150 ml)
1/2 tsp salt
1 egg
150 g / 5 oz flour (approx. 250 ml)
1 tsp baking powder
1 tsp fennel seeds
1 1/2 tsp finely grated orange rind
75 g / 3 oz dried apricots, finely diced
Baking time: Approx. 8 min. at 225°C / 425°F / Gas Mark 6
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Instructions
Whisk butter, cane sugar and salt until light and even. Add egg and mix. Sieve flour and baking powder into the mixture. Add fennel seeds, orange rind and apricots.
Divide the mixture in 16 and rool them into balls. Place them on a baking plate, covered with baking paper. Give the cookies a light squeeze. Bake in the upper part of the oven.
The newly baked cookies are soft, but they get firmer as they are left to cool. Cookies are supposed to be crispy at the outside and soft at the inside.
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