185g butter or margarine
250g dried apricots
375g S.R. flour
Method: Cream butter and sugar, then add eggs, then fold in flour. Roll out and cut into small rounds (approx. 5 cm rounds). Place an apricot on each round then cut out more rounds to place on top. Bake in moderate oven for 10 mins. When cool ice with white icing.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.