Cranberry, Apricot & Almond Shortbread - Whitworths

SEARCH

Please enter your search term below

15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Cranberry, Apricot & Almond Shortbread

20 mins + 20 mins chilling
Basic
MAKES 12
SAVE ME
PRINT RECIPE
  • 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)
  1. Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then line 2 baking trays with greaseproof paper.
  2. Cream the butter and sugar together until light and fluffy.
  3. Mix in the flour, add the apricots, cranberries and flaked almonds then stir well to form a dough.
  4. Turn the dough out onto a lightly floured surface and roll to a 1cm thickness.
  5. Cut out 12 cookies using your favourite cutter then place onto the trays.
  6. Refrigerate for 20 minutes.
  7. 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.