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Apricot Swiss Cakes

Apricot Swiss Cakes

These Apricot Swiss Cakes are a delightful treat with a soft texture and a fruity, tangy finish. Perfect for a sweet afternoon snack or a special gathering!
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Prep Time 15 minutes
Servings: 24
Course: Dessert
Cuisine: British
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 cup 225g salted butter, softened
  • 2½ teaspoons baking powder
  • ½ cup 55g cornstarch
  • 1⅔ cups 200g all-purpose flour
  • ½ teaspoon salt
  • ⅔ cup 75g sifted confectioners’ sugar
  • A bit of apricot jam for finishing

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper to keep the cookies from sticking.
  2. In a large bowl, beat together the softened butter and sifted confectioners' sugar. Mix them until smooth and creamy.
  3. Slowly sift in the flour, cornstarch, baking powder, and salt. Stir until everything is well combined into a soft dough.
  4. Take small pieces of the dough and roll them into small balls, about 1-inch in size. Place them onto your baking tray, leaving space between each one.
  5. Bake the dough balls in the preheated oven for about 12-15 minutes, or until the edges start to turn golden.
  6. Once the cookies have cooled down a bit, place a small dollop of apricot jam on top of each one. The jam will give them that lovely fruity sweetness.
  7. Allow the cookies to cool completely before serving. You can dust them with a little extra powdered sugar for that professional touch.

Notes

Pro Tips for Perfect Apricot Swiss Cakes

To perfect your Apricot Swiss Cakes, start with softened butter for a smooth dough and sift your dry ingredients to ensure an even mix. Chilling the dough for a few minutes before shaping helps prevent spreading during baking, keeping them nice and thick. Be careful not to overbake – the cookies should have golden edges, not dark ones. For the best flavor, use high-quality apricot jam, and if you like a twist, mix in a little orange marmalade. Adding a teaspoon of vanilla extract can deepen the flavor, and finishing with a dusting of powdered sugar gives them a lovely, professional touch.