Apricot Shortbread

  • 70g Whitworths Chopped Apricots
  • 125g unsalted butter, softened
  • 55g caster sugar
  • 180g plain flour

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then lightly grease a baking tray.
  • Cream together the butter and sugar until smooth then add the flour and chopped apricots to form a dough.
  • Roll out on a lightly floured surface, approximately 1cm thick then cut into 12 cookies with your favourite 6cm sized cutter.
  • Place onto the baking tray then chill for 20 minutes.
  • Bake in the centre of your preheated oven for 16-18 minutes until a pale golden colour.
  • Allow to cool completely on a wire rack then eat and enjoy!
  • Why not try dipping the base into melted white chocolate then enjoy when the chocolate has set!
Print recipe
Apricot Shortbread, chopped apricots
  • 20 mins PLUS 20 mins chilling
  • 16-18 mins
  • Makes 12