Shortbread Cookies with a Fruity Twist


Lovely, delicate and crunchy! These baked gems are a spin on the traditional shortbread with a fruity twist.



200 g dried apricot (finely chopped)

4 tablespoons apricot jam

4 tablespoons water

250 g butter (chopped)

100 g golden caster sugar

1 teaspoon vanilla extract

250 g plain flour

140 g ground rice flour



  • Heat oven to 180°C
  • Grease and line a shallow cake tin with baking parchment
  • Put apricots, apricot jam and water in a small pan.
  • Simmer over a medium heat until thick.
  • Then mash the apricots a little with a fork and set to the side to cool down
  • Tip the butter, caster sugar, and vanilla into a large bowl.
  • Beat with an electric whisk until fluffy
  • Add flour and ground rice flour to the mixture with a wooden spoon. Mix through.
  • Tip it out on a bench with a bit of flour and use your fingers to make a ball of dough
  • Break the dough down into small balls, leaving an indent in the center of the tiny balls of dough. Place on the backing tin. 
  • Scoop in a little of the apricot mixture into the indentations
  • Bake for 25 minutes until the edges are starting to turn golden
  • Leave to cool

Serve best with a cup of tea or coffee. 

Note: Perfect homemade gift to give someone you love