|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|All-purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), diced|
|Milk||2⁄3 Cup (10.67 tbs)|
|Milk||1 Cup (16 tbs) (Additional For Glazing)|
|Margarine/Butter||1 Teaspoon (For Greasing)|
1) Preheat oven to temperature of 425 degree.
2) Butter a cookie sheet.
3) Into a bowl, sift the flour, baking powder, salt and cinnamon.
4) Add the sugar and stir well.
5) Add the margarine and cut it into the mixture till it looks like fine bread crumbs.
6) Add the apricots and stir well. Make a well in the center of the mixture.
7) Add almost all the milk into the well and use a round-bladed knife to mix well. If required, mix more milk to make a soft, but not sticky, dough.
8) With your fingertips, gather the dough together and turn it out onto a lightly floured surface. Knead the dough about 10 minutes, till it is smooth.
9) Shape the soft dough into a ball and then gently press it out to a circle that is about ½-inch thick.
10) On the buttered cookie sheet, place the dough and brush the top with milk.
11) With the point of a floured knife, mark the circle into 6 equal wedges.
12) Bake in the preheated oven for about 20 to 25 minutes, till the dough is well risen and brown in color.
13) Let the baked preparation cool and then put the wedges apart.
14) Place the still hot dough wedges on a serving plate and serve right away. The soft wedges make a good dessert as well as tea/coffee accompaniment.