- 200g Butter
- 8 Dried Apricots
- Pinch of Salt
- Kikorangi Blue
- Thin Fennel Biscuits
- To create your own apricot butter, mould dried apricots whipped butter and a pinch of salt, into a log then wrap firmly in baking paper before refrigerating for 30 minutes.
- Layer Kikorangi blue on thin fennel biscuits with lashings of apricot butter.
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