Apricot Biscuit is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic snack or sweet made from apricot pulp mixed with sugar and baked as small cakes on a baking tray. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Biscuit.
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This is a classic recipe for a Victorian version of Apricot Biscuit that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel and boil ripe apricots, and to the pulp produced add an equal weight of sugar, mix thoroughly together, and boil for twenty minutes; then pour out the mass on to paper in the shape of small cakes, and dry in a very slow oven for five or six hours, turning them occasionally.
Modern Redaction
Ingredients:
10 ripe apricots
100g sugar for each 100g apricot pulp
Method:
Bring a pan of water to a boil, dip the apricots briefly in this then peel off the skins. Add the apricots to a pan with 2 tbsp water and bring to a boil. Cook until the apricots are soft then pass the flesh through a fine-meshed sieve.
Weight out the pulp and add an equal weight of sugar. Mix thoroughly then turn into a pan, bring to a boil and continue boiling for 20 minutes. Line a baking tray with greaseproof (waxed) paper then pour on the sugared apricot mass in the shape of small cakes or biscuits.
Transfer to an oven pre-heated to 90°C and bake for about five hours, turning occasionally, or until completely dried. Store in an air-tight jar.
