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OUR PRODUCTS
SHOP ALL
Shots
Protein By Nature
Sunny Kids
Ingredients
Flavoured Tubs & Mixes
Evening Snacks
Grazing Snacks
On the go snacks
Seeds
Favourites
Great Scot
AVAILABLE ONLINE
CONSUMER BUY ONLINE
SHOP ALL
TRADE BUY ONLINE
SHOP ALL
ONLINE BESTSELLERS
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BUY ONLINE
Shots Variety Pack (12 Pack)
BUY ONLINE
Protein by Nature Variety Pack x 8
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Cranberry, Apricot & Almond Shortbread
20 mins + 20 mins chilling
Basic
MAKES 12
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INGREDIENTS
METHOD
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)
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.
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