Name: Apricot shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Cuts into 16 squares
Cuisine: British
Ingredients: 200g dried apricot finely chopped; 4 tbsp apricot conserve; 250g pack butter chopped; 100g golden caster sugar plus extra for sprinkling; 1 tsp vanilla extract; 250g plain flour; 140g ground rice

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Apricot shortbread

Apricot shortbread

Cassie Best

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Cuts into 16 squares

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.11 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g dried apricot

finely chopped
4 tbsp apricot conserve
250g pack butter

chopped
100g golden caster sugar

plus extra for sprinkling
1 tsp vanilla extract
250g plain flour
140g ground rice

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Nutrition: per square

kcal260
fat13g
saturates8g
carbs32g
sugars14g
fibre2g
protein3g
salt0.3g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.8 out of 5.11 ratings

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