• 1 1/2 x 200g packets shortbread biscuits
  • 3/4 teaspoon ground cinnamon
  • 100g butter, melted
  • 1 1/2 cups thickened cream
  • 2 tablespoons honey
  • 4 large (400g) fresh apricots, each cut into 6 wedges
  • Icing sugar mixture, to dust
  • Step 1 Grease eight 2cm-deep, 10cm (base) round loose-based fluted flan tins. Process biscuits and 1/4 teaspoon cinnamon until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture evenly between prepared tins. Using the back of a spoon, press mixture over base and sides of tins. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.
  • Step 2 Using an electric mixer, beat cream, honey and remaining cinnamon until soft peaks form.
  • Step 3 Carefully remove biscuit cases from tins. Divide cream mixture between cases. Top with apricot wedges. Dust with icing sugar. Serve.