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Apricot Shortbread Cookies Tutorial (2 Viewers)

Here is a step by step guide showing you how to make Apricot Shortbread Cookies.

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Remove your butter from the fridge and place on the kitchen counter!

Preheat the oven to one of the following:-

Fan assisted: 160°C
Conventional Oven 180°C
Gas Mark 3
Fahrenheit 320F

Whilst the oven is warming the butter should start to soften.

Ingredients:-

125 Grams / 4.4 oz Unsalted (Softened) Butter
55 Grams / 1.9 oz Caster Sugar
55 Grams / 1.9 oz Chopped Apricots
180 Grams/ 6.3 Oz Plain Flour

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Method:-

Weigh out the butter and place it in a mixing bowl.

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Weigh the sugar out.

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Please place it in the mixing bowl.

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Take a hand whisk and cream the butter and sugar together.

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Once creamed place to one side.

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Now weigh out the plain flour...

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...and the chopped apricots.

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Put the flour into the mixing bowl.

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Then add the apricots.

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Mix the ingredients together using a spatula.

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If you use the hand whisk, it will bind and turn to breadcrumbs.

Continue to mix until ingredients start to bind together.

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Once it takes, place your hand in the bowl and roll the rest together to form a dough.

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It should form into a ball.

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Now lightly dust a work surface with plain flour and roll the dough out.

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Make sure you dust your rolling pin too; otherwise, it will stick to it.

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Once rolled out, use a cutter to make biscuit/ cookie shapes.

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Cut out shapes until you have used all the dough.

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If you have some left squash it back together with your hands to form a ball and then repeat the above steps.

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Place the cookie biscuits onto a lined tray and place in the fridge for 15 minutes.

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By placing the dough in the fridge, you are making the butter solidify, which will prevent spreading when placed in the oven.

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When the 15 minutes is up, place the biscuits on the middle shelf of the oven and bake for approx 16-20mins or until lightly golden.

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I baked mine for just over 17 minutes.

Once baked, pull the baking sheet onto a wire and allow the biscuits to cool fully.

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When fully cooled store in a tin or place on a plate and wrap in clingfilm (saran wrap).

You will see that due to the pieces of apricot, the heart shapes didn't fully keep their shape; however, they were still as crumbly and melt in the mouth and were equally delicious.

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This picture was taken just before the whole batch was gone!

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