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Apricot Shortbread Recipe

Last month I attended a blogger baking event that was hosted by Great British Bake Off finalist Holly Bell. I already did a post on the tropical breakfast bars she taught us to make (they are totally delicious). The event was put on by Whitworths so I thought I would share another recipe using their chopped apricots this time.


(makes 12 biscuits)

70g Whitworths chopped apricots
125g unsalted butter, softened
55g caster sugar
180g plain flour

Preheat your oven to 180°C/ Fan 160°C/ Gas Mark 4, then lightly grease and line 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 cutter.

Place onto a baking tray then chill for 20 minutes.

Bake in the centre of your oven for 16-18 minutes until a pale golden colour.

Allow to cool completely on a wire rack then eat and enjoy!

Fun tip: Why not try dipping the base into melted white chocolate then enjoy when the chocolate has set... Yum!

These were really easy to make although I did mess up a little when making mine. I ended up rolling the dough out to thin and had more than 24 cookies cut out! Then of course I burned them a little hence why the apricots in my shortbread are looking like raisins haha. They were still really yummy though. I hope you don't make the same mistakes as me and let me know if you try out this recipe (or just like shortbread biscuits in general).

Happy baking!

APRICOT Whitworths


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