Recipe for Apricot Round


1/2 cup chopped dried apricots
2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup light brown sugar
1/4 cup marg. or butter, diced
2/3 cup milk
1 milk for glazing
1 margarine or butter, for
1 greasing


Preheat the oven to 425. Grease a cookie sheet. Sift the flour, baking powder, salt and cinnamon into a bowl. Stir in the sugar. Add the margarine and cut it in until the mixture resembles fine bread crumbs. Stir in the apricots. Make a well in center. Add most of the milk and mix it in with a round-bladed knife, adding the remaining milk if necessary to give a soft, but not sticky dough. Gather the dough together with your fingers, turn out onto a lightly floured surface and knead about 10 times, until smooth. Shape into a ball, then gently press out to a circle, about 1/2 inch thick. Place the dough on the cookie sheet and brush the top with milk. Using the point of a floured knife, mark into 6 equal wedges. Bake in oven for 20-25 minutes, until well risen and browned. Cool then pull the wedges apart and serve warm.

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