Our new Apricot Almond Rosemary Shortbread mix is based on one of Jordan's favourite recipes and makes a perfect batch of golden shortbread embellished with tart dried apricots, crunchy flaked almonds and elegant rosemary.
TIPS & TRICKS
♥ Before baking, sprinkle each shortbread with some flaky sea salt for a lovely contrast to the sweetness.
♥ You can make these shortbread cookies ahead of time - just leave the wrapped square of dough lying flat in your fridge (or freezer) until you are ready to bake it. It's a great thing to bake just before guests arrive because the smell from the oven is sensational!
♥ This shortbread mix doesn't work with oil, but you can make it vegan by using 150g of dairy free spread (melted and cooled at room temperature).
♥ Best served with a cup of Earl Grey tea!