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Method:
Makes 16-20
Preheat the oven to 180°C / Gas Mark 4 / 356°F. Line a baking sheet with parchment paper.
Place the flour, sugar and rosemary in a bowl and rub in the butter until the mixture resembles fine bread crumbs. Next add the milk and bring the mixture together then knead it lightly until it's smooth and a dough forms. Roll out on a lightly floured surface to approx 1.5-2 cm (1/2 inch - 3/4 inch) thickness. Using a 4-5cm (11/2 inch - 2 inch) biscuit cutter cut out rounds of dough and space them out on the baking sheet. Bake for about 10-12 minutes or until the edges are firm and the bases are very lightly browned. Transfer the biscuits onto a wire rack and cool. If you are baking in advance the biscuits can be stored for up to 2 days in airtight container.
To finish take a biscuit and spread the underside of it with half a tablespoon of Apricot Jam and sandwich a second biscuit on the top and repeat!
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