Apricot Almond Rosemary Shortbread Mix | The Caker
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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. 

 Download the recipe card here.

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!

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