APRICOT SHORTBREAD RECIPES

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APRICOT SHORTBREAD RECIPE - FOOD.COM



Apricot Shortbread Recipe - Food.com image

This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 20 serving(s)

Number Of Ingredients 8

1/3 cup soft butter or 1/3 cup margarine
1/2 cup light brown sugar, firmly packed
1 cup flour
3/4 cup dried apricot
1 teaspoon lemon zest, grated
2/3 cup sugar
2 teaspoons cornstarch
1/3 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
  • Add in flour.
  • Pat mixture into an 8 by 8" pan.
  • Bake 12 minutes or till light golden in color.
  • Cool completely on a wire rack.
  • Filling: Place apricots in a small saucepan& add just enough water to cover.
  • Bring to boiling.
  • Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
  • Drain apricots, reserving 3 T liquid.
  • Chop apricots finely.
  • Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
  • Bring to boil and boil for 1 minute, stirring.
  • Let filling cool 10 minutes& spread over shortbread crust.
  • Spread with nuts, if desired.
  • Bake 20 minuts.
  • Cool completely on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 109.2, FatContent 3.1, SaturatedFatContent 1.9, CholesterolContent 8.1, SodiumContent 24.6, CarbohydrateContent 20.1, FiberContent 0.5, SugarContent 14.6, ProteinContent 0.8

APRICOT SHORTBREAD RECIPE | BBC GOOD FOOD



Apricot shortbread recipe | BBC Good Food image

Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread

Provided by Cassie Best

Categories     Afternoon tea, Treat

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Cuts into 16 squares

Number Of Ingredients 7

200g dried apricot , finely chopped
4 tbsp apricot conserve
250g pack butter , chopped
100g golden caster sugar , plus extra for sprinkling
1 tsp vanilla extract
250g plain flour
140g ground rice

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
  • Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
  • Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.

Nutrition Facts : Calories 260 calories, FatContent 13 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium

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