A twist to the usual shortbread recipe.
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The average rating for this recipe is 3.
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Makes 16 squares
Ingredients
- 200 g plain flour
- 55 g ground almonds
- 85 g caster sugar
- 115 g dried apricots
- 170 g butter, at room temperature.
Method
- Preheat oven to 165°C. Line a 20 cm square shallow cake tin with greaseproof paper.
- Sieve the flour, add the almonds, sugar and apricots. Add the butter and gather toghter with your fingertips until it forms a dough.
- Gently press the dough into the tin. Bake for 35-45 minutes.
- While still hot, mark the shortbread into 16 squares. Dust with a little caster sugar.
- When cool, remove from the tin and cut.
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