Food For Thought Apricot Ginger Squares

Press, Volume CIV, Issue 30741, 4 May 1965, Page 2

Food For Thought Apricot Ginger Squares

fßy

ALAN TREMAIN)

These Apricot Ginger Squares may be iced and cut up for afternoon tea or served in larger pieces (uniced) as a dessert with whipped creant Dried apricots are used, enhanced by the flavours of preserved ginger, cinnamon and walnuts. You Will Need: 3oz of dried apricots soaked in boiling water for half an hour and then drained and chopped. 6 oz flour 1 level teaspoon baking powder Pinch salt A pinch of cinnamon 4 oz butter 6 oz sugar 2 oz chopped preserved ginger 2 oz chopped walnuts 1 egg i cup milk Lemon flavoured icing Method.—Sift the flour, bak-

ing powder and salt with the cinnamon and sugar. Rub in the butter, then the chopped up ginger and nuts. Beat the egg, add the milk and work into the butter and flour mixture. Spread in a flat tin, about seven inches by 11 inches, and bake in a moderate oven for about 30 minutes. When cool spread with lemonflavoured icing and cut into small squares if it is to be used as a cake. Leave uniced for a dessert.