These biscuits will be a hit in any household. The dried apricots pair perfectly with sultanas and add a nice surprise to the sweet, buttery, flaky, and soft biscuit dough. I’ve tried many biscuit recipes, and this one is the best by far. Wake up, preheat the oven and prepare yourself to have an amazing breakfast or brunch with these little biscuits. I made an apricot compote, and cashew cream to go with these, but you could easily eat them fresh with some vegan butter, or just plain if you want to keep it simple. The basic biscuit dough is amazing without the added apricots and sultanas, so if you also would just like savory biscuits, then cut out the sugar and add 1 tsp of salt instead.
I made an apricot compote, and cashew cream to go with these, but you could easily eat them fresh with some vegan butter, or just plain if you want to keep it simple. The basic biscuit dough is amazing without the added apricots and sultanas, so if you also would just like savory biscuits, then cut out the sugar and add 1 tsp of salt instead.
If you missed my last post, I made delicious Rose Pistachio Turkish Delight Cheesecakes to celebrate the month of Ramadan. The cheesecake base also used cashews, which goes to show how versatile one simple ingredient can be! If you make these biscuits, be sure to tag me on Instagram, I would love to see how they turned out for you!
Sweet Apricot Creamsicle Breakfast BiscuitsPrint Recipe
- Sweet Apricot & Sultana Biscuits
- 1.5 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp cold vegan butter
- 3/4 cup non-dairy milk (save 1 tbsp for top of each biscuit)
- 6 dried apricots
- 2 tbsp sultanas
- Apricot Compote
- 3 small apricots
- 3 tbsp cane sugar
- Juice from 1/2 lemon
- Cashew Orange Blossom Cream
- 3/4 cup cashews (soaked in boiling water for 30 minutes)
- 3/4 cup non-dairy milk
- 2 tbsp cane sugar
- 2 tbsp powdered sugar
- Pinch of salt
- 1 tsp cornstarch
- 2 tsp orange blossom water
Place all of the dry ingredients for the sweet apricot biscuits into a bowl and mix well to combine. Make sure all of the ingredients are cold, so before you add the butter, place the flour mixture into the freezer for 30 minutes. Preheat the oven to 400f. Then add cubed vegan butter into the bowl and use a pastry cutter or your hands to incorporate it until you have a crumbly mixture. Stir in the non-dairy milk, apricots, and sultanas and mix until the dough has formed. Knead a few times before placing dough onto a floured surface. flatten the dough to 1" thick, fold in half and pat down again to 1". Repeat this fold and pat process for three times so you can develop layers in the dough. Use a 2.5" round cookie cutter to cut out the biscuits and place onto a sprayed baking sheet. Knead, pat, and fold any extra dough and keep cutting out the biscuits until you've used it all up (I ended up for 7 biscuits). Brush the tops with non-dairy milk and place into oven for 20 minutes.
For the apricot compote, add the apricots, cane sugar, and lemon juice into a blender and blend completely. Add into a small saucepan and bring to a boil. Once boiling, place on low heat and simmer for 5 minutes. Take off the heat and place into a bowl to cool down/thicken.
For the cashew orange blossom cream, and the non-dairy milk, cane sugar, salt, cornstarch, and orange blossom water into a small saucepan. Bring to a boil while constantly mixing and then immediately remove from the heat. Add this into a blender with the soaked/drained cashews and blend until fully smooth and creamy. Cool in the fridge. Once cooled, use a hand mixer to whip the cashew cream with 2 tbsp powdered sugar.
Cut the biscuits in half, top with the cashew cream, and apricot jam and enjoy hot or cold!