Apricot turnover biscuits

Apricot turnover biscuits

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  • 2 ½ cups flour
  • 1 ½ tsp baking powder
  • 250 g butter
  • 125 ml fresh cream
  • ½ tsp vanilla essence
  • Smooth apricot jam
  • 2 egg whites, gently whisked

Cooking Instructions


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1. Sieve the flour 3 times, then sieve the baking powder into the flour.
2. Grate the butter into the flour and rub to form a breadcrumb-like consistency.
3. Grate the butter into the flour.
4. Add the vanilla essence to the cream.
5. Pour the cream into the flour mixture and knead until a soft dough comes together.
6. Roll the dough out into a thin layer and, using a glass of 6 cm in diameter, cut out circles of the dough. Remove and place on wax wrap.
7. When completed, gently rub egg whites around the inner rim of the biscuit.
8. Spoon ½ t of gently beaten apricot jam into the centre of each biscuit, then gently fold the biscuit over and press the edges to seal.
9. Place on a baking tray and bake at 160°C for about 15 minutes or until the biscuits become a soft golden brown. Remove and set aside to cool.
10. Once cooled, roll around in caster sugar until each biscuit is covered with a light coating. Serve immediately.

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Naqiyah Mayat Recipe by: Naqiyah Mayat
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Naqiyah Mayat is the author of The Beginning: Indian recipes from my home, a mother of four, and entrepreneur. Follow her on Instagram: @naqiyah_mayat.

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