Apricot shortbread
Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread
Scottish shortbread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16 squares
Skip to ingredients
- 250g unsalted buttersoftened, plus extra for the tin
- 350g plain flour
- 50g rice flour
- 100g caster sugarplus 1 tbsp
Nutrition: Per serving
- kcal238
- fat13g
- saturates8g
- carbs27g
- sugars8g
- fibre1g
- protein2g
- salt0.16g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm tin. In a food processor, pulse together the butter, both flours, ½ tsp salt and the 100g of sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it comes together into a rough ball. Alternatively, put all the ingredients in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Bring together into a pliable dough and press down into the prepared tin. Using a sharp knife, mark the dough into 16 bars.
step 2
Sprinkle over the remaining sugar and bake for 25-30 mins until golden and set. Remove and prick the dough all over. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Using a sharp knife, cut through your earlier scores to separate completely.
