Apricot shortbread

Apricot shortbread

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(9 ratings)

Prep: 15 mins Cook: 30 mins


Cuts into 16 squares
Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread

Nutrition and extra info

  • Freezable

Nutrition: per square

  • kcal260
  • fat13g
  • saturates8g
  • carbs32g
  • sugars14g
  • fibre2g
  • protein3g
  • salt0.3g
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  • 200g dried apricot, finely chopped
  • 4 tbsp apricot conserve
  • 250g pack butter, chopped



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g golden caster sugar, plus extra for sprinkling
  • 1 tsp vanilla extract
  • 250g plain flour
  • 140g ground rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.

  2. Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.

  3. Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.

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Comments, questions and tips

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25th May, 2016
Lovely recipe. Delicious. I use a stick blender to whizz up the apricot mush once cooked, rather than chop them at the outset. Be careful not to let them overcook as they turn to toffee. I find they take 10-15 minutes to reduce down (giving an idea of time in the recipe would ne nice, Cassie). I can't roll out the dough mixture (it just breaks) so I press half the mix into the bottom of the tin, then add the apricots, then press the rest of the dough between my hands (in pieces) and lay it on top. It works fine.
Audrey Heartburn
8th Apr, 2016
Lovely recipe but you need about 50% more dough to adequately line the tin and cover the top. I highly doubt you achieved the thickness of the shortbread in the recipe photo with the given quantities.
21st Oct, 2015
Easy, I made in a processor ( sticks to the sides a bit, but a regular stop and stir sorted it) and used rather old apricots, so simmered for a bit longer, but most successful, great for snack or dessert with cream, and kept well too.
11th Jan, 2015
Best shortbread EVER. Ive made this a few times and always turns out great. Going to experiment with other friut fillings.
4th Nov, 2014
Great taste and really easy. I'll be doing this again. Doesn't make a large quantity though.
6th Feb, 2014
This is the best recipe for shortbread EVER. it was amazing, couldn't stop eating it.
pettle's picture
18th Aug, 2013
Very nice - despite forgetting to use the apricot conserve (!)and liked by all - served as a pudding with fruit salad. Needed longer than given cooking time to fully cook the base - about 45 mins to 1hr.
23rd Sep, 2013
what if you cant get rice flour or apricot conserve?
goodfoodteam's picture
17th Oct, 2013
Hi there, the ground rice or rice flour can be replaced with plain flour - it simply adds crunchiness. For the apricot conserve, use a supermarket own brand apricot jam. Good luck!
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