Royal Georgie snap biscuits

royal Georgie snap biscuits recipe

Makes 16

  • 50 g dried apricots

  • 300 g plain flour, plus extra for dusting

  • 100 g ground almonds

  • 100 g caster sugar, plus extra for sprinkling

  • 250 g cold unsalted butter, cubed

  • 250 g good-quality apricot jam

Preheat the oven to 170ºC/325ºF/gas 3. Put the dried apricots into a small bowl, cover with boiling water and leave to plump up and soften slightly.



Meanwhile, mix the flour, ground almonds and caster sugar together in a bowl. Add the butter and rub together to make a soft dough – this isn't as crumbly as shortbread, so keep mixing until everything comes together nicely. Divide the dough into 4 pieces, flatten slightly, wrap in cling film and chill in the fridge for 30 minutes.



Drain the apricots, then pulse in a food processor until coarsely chopped. Tip into a small pan over a low heat and add the apricot jam, then allow to bubble and reduce slightly until you have a sticky, but spreadable mix. Set aside and leave to cool.



Line 2 baking sheets with greaseproof paper. Once the dough is chilled, lightly dust a work surface with plain flour. Unwrap the first ball of dough and roll into a disc, roughly the thickness of a pound coin. Take a 6cm fluted pastry cutter and cut out 8 rounds (4 bases and 4 tops). Use a 2cm heart-shaped cutter to cut out the middle of half the biscuits. Place all the biscuits and the little hearts onto the lined baking sheets, then repeat with the other 3 pieces of dough.



Place the trays in the hot oven and bake for around 15 minutes, or until lightly golden and cooked through. Remove the trays from the oven and quickly sprinkle over a few big pinches of caster sugar, then carefully transfer the biscuits onto wire cooling racks and leave to cool completely.



To assemble, turn the base biscuits so they're sugary-side down and dollop a little apricot filling into the centre of each one. Place the top biscuits sugary-side up on top and press lightly to sandwich together – you can mix and match using the little heart cut outs as tops too, if you like. Wrap up nicely and present to the parents of the new arrival with a bow or curtsy.

Nutritional Information

Print this recipe
Method

I made these lovely little biscuits to celebrate the birth of HRH Prince George of Cambridge. They're a nice, simple biscuit to make, and they're super delicious – I love the way they're snappy, but still light and crumbly, and the sour apricot jam is an absolute winner. Happy cooking!

Preheat the oven to 170ºC/325ºF/gas 3. Put the dried apricots into a small bowl, cover with boiling water and leave to plump up and soften slightly.

Meanwhile, mix the flour, ground almonds and caster sugar together in a bowl. Add the butter and rub together to make a soft dough – this isn't as crumbly as shortbread, so keep mixing until everything comes together nicely. Divide the dough into 4 pieces, flatten slightly, wrap in cling film and chill in the fridge for 30 minutes.

Drain the apricots, then pulse in a food processor until coarsely chopped. Tip into a small pan over a low heat and add the apricot jam, then allow to bubble and reduce slightly until you have a sticky, but spreadable mix. Set aside and leave to cool.

Line 2 baking sheets with greaseproof paper. Once the dough is chilled, lightly dust a work surface with plain flour. Unwrap the first ball of dough and roll into a disc, roughly the thickness of a pound coin. Take a 6cm fluted pastry cutter and cut out 8 rounds (4 bases and 4 tops). Use a 2cm heart-shaped cutter to cut out the middle of half the biscuits. Place all the biscuits and the little hearts onto the lined baking sheets, then repeat with the other 3 pieces of dough.

Place the trays in the hot oven and bake for around 15 minutes, or until lightly golden and cooked through. Remove the trays from the oven and quickly sprinkle over a few big pinches of caster sugar, then carefully transfer the biscuits onto wire cooling racks and leave to cool completely.

To assemble, turn the base biscuits so they're sugary-side down and dollop a little apricot filling into the centre of each one. Place the top biscuits sugary-side up on top and press lightly to sandwich together – you can mix and match using the little heart cut outs as tops too, if you like. Wrap up nicely and present to the parents of the new arrival with a bow or curtsy.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 290
    15%
  • Carbs 34g
    13%
  • Sugar 19g 21%
  • Fat 17g 24%
  • Saturates 8g 40%
  • Protein 3g 7%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 50 g dried apricots

  • 300 g plain flour, plus extra for dusting

  • 100 g ground almonds

  • 100 g caster sugar, plus extra for sprinkling

  • 250 g cold unsalted butter, cubed

  • 250 g good-quality apricot jam