Piped Easter cookies

Start by finely chopping the apricots. Mix the apricot pieces and water in a saucepan and boil for 5 minutes. Add the jam sugar and boil for another 2 minutes. Allow to cool. Work the ingredients together to make a pastry dough. Put the dough in a plastic bag and refrigerate for 1 hour. Take a third of the dough and roll it into 32 balls. Place them on parchment-lined baking trays. Flatten the dough balls and spread a little jam in the middle of each one. Pipe the rest of the dough around the edges of the cookies. Bake the cookies in the centre of the oven at 175°C for approx. 7 minutes. Mix the icing sugar with a little water and spread the icing on the cookies.

Any left-over jam is delicious on freshly baked scones or toast.