becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Did you know that January 9th is National Apricot Day?
Similar to peaches but smaller and slightly more tart, this versatile fruit works nicely in a variety of sweet and savory recipes. Chocolate and apricot is an especially delicious combination. In pastry school we learned to make a chocolate cake with apricot compote, which as since become a staple in my baking repertoire.
Shortbread with a Twist
Traditionally, shortbread contains just three basic ingredients: butter, flour, and sugar. Some bakers add a pinch of salt, but that’s about it.
Of course, there are lots of nontraditional shortbread biscuits out there, from chocolate shortbread to varieties containing fruit, nuts, and spices. You’ll also find shortbreads dipped in chocolate or slathered in a layer of caramel.
These apricot and rosemary biscuits with lemon-rosemary sugar are definitely nontraditional. With the addition of rosemary, they’re just shy of savory, and pair nicely with a cup of tea or coffee. They’re delicious for breakfast, too.
Shortbread Tips & Tricks
Don’t skip the freezing step! Freezing the cut biscuits prior to baking will prevent them from overspreading and losing their shape.
Be sure to use dehydrated apricots in this recipe. Fresh apricots, while delicious, contain too much moisture, and freeze-dried apricots don’t contain enough.
You can use any size cutter you happen to have on hand. I used a smallish (2.5-inch / 6-centimeter) scalloped rectangular cutter, but just about anything will work. If you don’t have a cutter, you can also roll out the dough and slice it into squares or rectangles, or press the dough into an 8×8-inch / 20-centimeter square tin instead.
Other shortbread recipes you might enjoy:
Funfetti shortbread
Chocolate sandwich biscuits
Shortbread with spring flowers
If you make these shortbread biscuits, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Apricot and Rosemary Shortbread with Lemon-Rosemary Sugar
- Total Time: 0 hours
- Yield: 24 biscuits 1x
Description
Delicate apricot and rosemary shortbread biscuits, sprinkled with a generous amount of lemon-rosemary sugar. Perfect for tea time!
Ingredients
Shortbread Biscuits:
130 grams unsalted butter (9 tablespoons)
55 grams granulated sugar (1/2 cup)
180 grams all purpose flour (1 1/3 cups + 1 tablespoon)
Pinch salt
60 grams dried apricots (about 1/4 cup, chopped)
1 sprig fresh rosemary (stem removed and leaves finely chopped)
Lemon-Rosemary Sugar:
40 grams granulated sugar (3 tablespoons)
1 sprig fresh rosemary (stem removed and leaves finely chopped)
Zest of 1 lemon
Instructions
In a large mixing bowl or bowl of a stand mixer, add butter and sugar and whip until well combined. Add flour and a pinch of salt, and mix on low until the mixture resembles breadcrumbs.
Use your hands to work in the apricots and rosemary, and continue kneading gently until a loose dough has formed. Wrap dough in clingfilm/plastic wrap and chill until firm.
While dough is chilling, make the lemon-rosemary sugar: Combine rosemary, sugar, and lemon zest in a food processor, and pulse until well combined. Set aside until ready to use.
Preheat oven to 190° C / 375° F. Line a baking sheet with parchment.
Roll chilled dough to about 6 millimeters / 1/4-inch thickness. Use a metal cutter to cut into desired shapes (or cut into squares or rectangles with a sharp knife) and transfer to parchment-lined baking sheet. Sprinkle generously with lemon-rosemary sugar.
Place tray in the freezer and freeze for 10 minutes (or chill in the fridge for 30 minutes if your tray doesn’t fit in the freezer!)
Bake in preheated oven until shortbread is just lightly golden around the edges, about 10-12 minutes. Remove from oven and transfer to a wire rack to cool completely.
Store biscuits in an airtight container at room temperature for up to five days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Tea Time
Thank for sharing! Does it keep long?
I think shortbread tastes best within the first day or so, but these will keep for about 4-5 days. They’ll get a little bit softer and lose some of their crisp/snap, but they’re still tasty.
This looks so good! What a great combination of flavors!