Baked Apricot Roll
|Stewed dried apricots||1 1⁄2 Cup (24 tbs) (Drained)|
|Plain flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Apricot syrup||1 Cup (16 tbs)|
|Corn flour||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Almond essence||1 1⁄2 Teaspoon|
Sift flour and baking powder with a pinch of salt.
Rub in butter and mix to a firm dough with the milk.
Roll into an oblong shape.
Spread with apricots.
Moisten edges and roll up.
Place on a greased tray and bake in a moderate oven for about 30 minutes.
Cut hot roll in slices and serve with: Cornflour blended with a little of the apricot syrup.
Heat the remainder of the syrup and lemon juice.
Stir in the cornflour and boil for a few minutes.
Then add the essence.