Apricot Biscuits

• 250 g/8 oz plain flour
• 125 g/4

Sift the flour on to a pastry board. Put the cold butter in the middle and with a knife dice the butter and flour into tiny grains like bulgur. Hollow out the middle like a bowl. Put in the egg yolks. Round the edges sprinkle icing sugar, vanilla, lemon zest and salt. Knead, beginning from the centre and drawing in the sides. If the dough is too hard add more butter, if too soft add more flour.