15% OFF your first order - use code FIRST15

•

subscribe to save

•

join the conversation

•

15% OFF your first order - use code FIRST15

•

subscribe to save

•

join the conversation

•

15% OFF your first order - use code FIRST15

•

subscribe to save

•

join the conversation

•

15% OFF your first order - use code FIRST15

•

subscribe to save

•

join the conversation

•

15% OFF your first order - use code FIRST15

•

subscribe to save

•

join the conversation

•

Back to all recipes

Cranberry, Apricot & Almond Shortbread

20 mins + 20 mins chilling

Basic

MAKES 12

SAVE ME

+ ADD

FOLLOW US

ADD TO RECIPES

PRINT RECIPE

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.