Apricot shortbread


Shortbreads are regularly eaten during Christmas period. Discover a variation of traditional shortbread with an interior of apricot spread.
These shortbreads can also be made with lemon curd or with other spread flavours such as orange or blackcurrant.


- 1 jar of Folláin apricot spread 340g

- 260g of flour

- 140g of soft butter

- 80g of caster sugar

- 1 egg yolk

- 1 teaspoon of vanilla extract

- Icing sugar


1/ Whisk the egg with the sugar until the mixture turns white. Add the flour, vanilla extract, salt and butter. Knead everything until you get a smooth ball.

2/ Leave to rest for 1 hour in the fridge.

3/ Preheat your oven to 180°C.

4/ Roll out the dough to a thickness of 5 mm and cut 30 shortbread cookies using a cookie cutter. Make a hole in the center of half of the shortbreads with a smaller cookie cutter.

5/ Place the shortbreads on a greased baking sheet and cook for 10 to 12 minutes, making sure that the shortbreads remains clear. Let cool on a wire rack (the shortbread will harden as it cools).

6/ Spread the whole shortbread with the apricot spread. Place the shortbread with holes on top and fill the holes with the rest of the spread. Sprinkle with icing sugar.

Article written by Manon C.

Share this content

You must be registered

Clic here to register

Add a comment