Apricot Baskets

1. 90 g (3 oz) butter or margarine.                                                 6. 2 eggs.
2. 90 g (3 oz) castor sugar.                                                           7. Vanilla.
3. 90 g (3 oz) flour.                                                                       8. Apricot jam.
4. 1/4 teaspoon (a pinch) of baking powder.                                 9. Lemon juice.
5. Pistachio nuts or browned coconut.                                         10. Angelica cream.


    Cream the butter and sugar. Add the eggs. Beat the mixture thoroughly. Add flour, vanilla essence, and lemon. Half fill small deep tins with the mixture and bake in a hot oven. When cool cut out centers and coat with warm jam. Roll in chopped pistachio nuts or browned coconut. Put apricot jam or half an apricot in hollow in center. Fill with whipped cream. Make handles of angelica.