This is a delicious little treat! Ginger, apricot and chocolate shortbread… crunchy and perfect with a cup of tea or coffee!


Ingredients (makes 16 Wedges)

  • 125 grams Butter chopped
  • 1/2 cup Icing sugar
  • 3/4 cup Plain flour
  • 1/4 cup Rice flour
  • 1 teaspoon Vanilla
  • 80 grams Dark chocolate, chopped
  • 1/4 cup Dried apricots, chopped and crystallised ginger, choppec

Method

  1. Preheat oven to 180 deg.
  2. Place butter, icing sugar, rice flour, plain flour and vanilla in a bowl and mix until dough just comes together
  3. Add chocolate, ginger and apricots and mix well
  4. Grease a 20 cm fluted flan tin. Press dough into tin using the back of a spoon
  5. Refrigerate for 15 minutes Bake for 25-30 minutes or until lightly golden Remove from tin and cool on a wire rack. Cut into wedges when cool

Notes... Can be made in a rectangle flan tin and cut into fingers. Can be made with just ginger or apricots, but I like the combination
  • Such an interesting combination of flavours for a shortbread.

    Reply

  • Hadn’t thought to add anything other than choc chips to shortbread. It’s shortbread season I reckon, so nice to have with a cup of tea in the evening. The addition of ginger and apricots sounds very yum indeed.

    Reply

  • An interesting and wonderful recipe idea, would love to try this.

    Reply

  • This sounds like a lovely combination of flavours. Looking forward to trying it!

    Reply

  • oh what an interesting flavour combination – thank you for sharing.

    Reply

  • I love shortbread and I really love ginger – thanks so much for the recipe – will definitely be making this shortbread. It sounds so yummy and choc and ginger together! :)


    • This shortbread recipe is now a firm favourite.

    Reply

  • Was wondering about using chocolate instead of in the shortbread to coat bottom with it.

    Reply

  • Interesting combination here, be fun to try it out.

    Reply

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