Cranberry, Apricot & Almond Shortbread

  • 35g Whitworths Chopped Apricots
  • 35g Whitworths Little Jewel Cranberries
  • 25g Whitworths Flaked Almonds
  • 125g unsalted butter
  • 55g caster sugar
  • 180g plain flour + little extra for rolling
  • ½ tsp almond essence (optional)

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then line 2 baking trays with greaseproof paper.
  • Cream the butter and sugar together until light and fluffy.
  • Mix in the flour, add the apricots, cranberries and flaked almonds then stir well to form a dough.
  • Turn the dough out onto a lightly floured surface and roll to a 1cm thickness.
  • Cut out 12 cookies using your favourite cutter then place onto the trays.
  • Refrigerate for 20 minutes.
  • Bake in the centre of the oven for 10-12 minutes, until a pale golden colour then transfer to a wire rack and cool completely.
Print recipe
  • 20 mins + 20 mins chilling
  • 10-12 mins
  • Makes 12