Rosemary and Dried Apricot Shortbread – The Modern Day Gardener
It’s the most wonderful time of the year and if you’re looking for a shortbread for the holiday season – well this recipe might be for you! A twist on the traditional shortbread I’ve added some delicious flavours from the garden into this crowd favourite. Rosemary and dried apricot – small amounts of finely chopped rosemary for a savoury touch and dried apricots for explosions of chewy jam sweetness.
1 cup icing sugar
1 tbsp vanilla extract
2 1/4 cup plain flour, sifted
1/3 cup cornflour sifted
1 tsp finely chopped rosemary
1/3 cup finely chopped dried apricots (chocolate chip size)
In a large bowl start whisking the margarine until light and creamy.
Add the icing sugar and vanilla extract and whisk until fully incorporated, this should be whipped for a couple of minutes so air gets incorporated into the mix. This will make a lighter shortbread.
Next add the sifted plain flour and cornflour – mix until a dough forms.
Once the dough is formed add the finely chopped rosemary and apricot, add in parts to the bowl so the rosemary and apricot are evenly distributed in the mix.
Roll into a log shape and cover with compostable cling film and leave in the fridge for 30 minutes to an hour.
Preheat the oven to 170 degrees celsius and line two baking trays.
Remove the dough from the fridge and using a serrated knife, cut 0.5cm slices from the log and place on the baking sheets (be sure to leave a little space between the shortbread, however these spread very little). If you don’t want to bake the entire mix, store the dough in the freezer.
For a traditional spin, press a clean fork into the biscuits for decoration – I do this three or four times.
Bake for 15-20 minutes or until the corners are slightly golden. Leave to cool on a wire cooling rack and store in an airtight container. These keep for a while!