It’s been a hot minute since I done a recipe which included shortbread, therefore, I decided it was time to put my fingers to good use and get them working on some shortbread magic!
If you’ve been around here for a while, you’ll know shortbread is an absolute fave in my household, so it was only right after multiple hints from my parents, that a new shortbread recipe was to be made.
Although, this isn’t any normal shortbread recipe… todays shortbread recipe has a fruity twist which makes it all the more yummy!
If you hadn’t guessed from the title already, todays twist is a layer of roasted apricots and let me tell you right here and now, these roasted apricots worked beautifully with the soft, vanilla shortbread. Quite frankly, it’s a match made in heaven.
If your both a shortbread and fruit lover, this a really nice way to incorporate the pair into one delicious sweet treat to enjoy during the last of these summer days!
So, if this recipe has got you intrigued and wanting to know more, you know what to do. Keep scrolling below and you’ll find the recipe.
Category: Sweet Treat
Prep Time: 20 Minutes
Cook Time: 80 Minutes Overall
Overall Time: 2 Hours
Ingredients You Need For Base & Topping:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Extract
- 280g Of Plain Flour
Ingredients You Need For Filling:
- 2x 410g Of Tinned Apricot Halves, Syrup Drained
- 3tbsp Of Granulated Sugar
- 1tbsp Of CornFlour
- 3tbsp Of Fresh Orange Juice
- 1tsp Of Vanilla Extract
How To Make Base & Topping:
- Firstly, gather together your equipment and ingredients, line a 8inch square, loose bottomed cake tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the freezer.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Place the tin into the oven and bake for around 18-20 minutes, until the shortbread is golden brown.
- Once baked, remove from the oven and leave to cool in the tin whilst you prepare the filling.
How To Make Filling:
- Drain the syrup from the apricot halves and using a knife, chop the apricot halves into quarters.
- Next, in a large bowl, add the chopped apricots, 3tbsp of granulated sugar, 1tbsp of cornflour, 3tbsp of fresh orange juice and 1tsp of vanilla extract and using a wooden spoon, mix together until fully combined.
How To Assemble Apricot Bars:
- Now, evenly spread the apricot filling across the top of the cooled shortbread base.
- Take the remaining shortbread dough out the freezer and crumble it across the top of the apricot filling.
- Sprinkle a pinch of sugar across the top of the entire bar.
- Place into the oven and bake for 55-60 minutes, until the shortbread topping is golden brown and the apricot filling is bubbling.
- Then, once baked, remove from the oven and allow to cool completely in the tin.
- Finally, carefully remove the bars from the tin and using a sharp knife, cut the bars into 9-12 squares.
That’s your Roasted Apricot Shortbread Bars prepared and baked, ready for you to enjoy!
Let’s just say, these went down an absolute treat with everyone who tried a piece!
I just love pairing shortbread with a multitude of different fruits and flavours. It really is the most versatile biscuit base and pairs so beautifully with everything. You best believe I’ve got a autumnal version of this bake already in the pipeline.
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts were on it. Do you love the apricot filling? What fruit would you pair this with if you could make it again?
Sending you all tons of love & hugs as always,