Easy Apricot Shortbread
Make this easy apricot shortbread recipe with buttery layers and a sweet apricot filling. A perfect traybake for family tea times, bake sales, or dessert.
There are days when you just need a recipe that feels like a warm hug, and for me, apricot shortbread is exactly that. I love how simple it is to make, yet it always impresses. The buttery shortbread paired with a sweet and slightly tart apricot filling makes every bite delightful. I chose to make this because I wanted a dessert that worked equally well for an afternoon tea, a bake sale, or just a cozy family treat after dinner.
What I enjoy most is how versatile it is. My husband couldn’t stop sneaking slices, and the grandchildren thought it was a fancy bakery treat. Moments like that are why I adore baking this recipe. It feels achievable, but it delivers results that look and taste special. It is now one of those bakes I reach for often, knowing that everyone will leave the table with a smile.
Questions you may have about this recipe
Can I use jam instead of fresh apricots?
Yes, apricot jam works beautifully if you want to save time.
Can I freeze apricot shortbread?
Absolutely. Wrap slices tightly and freeze for up to three months.
What if I don’t have apricots?
Peach or plum jam makes a great substitute.
Do I need special equipment?
Just a baking tin and parchment paper. A mixer makes it easier but is not essential.
How do I know when it’s baked?
The top should be golden and slightly firm to the touch.
What you need to make Easy Apricot Shortbread
250g unsalted butter, softened
125g caster sugar
300g plain flour
½ tsp baking powder
Pinch of salt
250g apricot jam or cooked apricot puree
Extra sugar for sprinkling
How to make Easy Apricot Shortbread
Preheat oven to 180C and line a square baking tin with parchment paper.
Cream the butter and sugar together until light and fluffy.
Mix in the flour, baking powder, and salt until a soft dough forms.
Press half the dough evenly into the prepared tin.
Spread the apricot jam or puree evenly over the base.
Crumble the remaining dough over the top, pressing lightly.
Bake for 25 to 30 minutes until golden.
Sprinkle with sugar and allow to cool before cutting into squares.
Tips
Chill the dough for 10 minutes before baking for a neater top.
Add a hint of almond extract to the dough for a nutty aroma.
Slice while slightly warm for clean edges.
Reader reviews
⭐️⭐️⭐️⭐️⭐️ I made this for Sunday tea and everyone loved it. My daughter asked for the recipe straight away. Mark T.
⭐️⭐️⭐️⭐️ Very tasty and easy to make. I would add a little extra jam next time for more filling. James L.
⭐️⭐️⭐️⭐️⭐️ The shortbread was buttery and delicious. Perfect balance with the apricot. Fiona S.
⭐️⭐️⭐️⭐️ Lovely recipe. Mine took a few minutes longer to bake but came out perfect. Helen K.
⭐️⭐️⭐️⭐️⭐️ This is going to be my go to recipe for bake sales. It was gone in minutes. Laura D.
Printable Recipe
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Easy Apricot Shortbread
This apricot shortbread combines buttery layers with a sweet apricot filling for a treat that is both simple and satisfying. Perfect for family gatherings, bake sales, or afternoon tea.
Ingredients
- 250g unsalted butter, softened
- 125g caster sugar
- 300g plain flour
- ½ tsp baking powder
- Pinch of salt
- 250g apricot jam or cooked apricot puree
- Extra sugar for sprinkling
Instructions
- Preheat oven to 180C and line a square baking tin with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Mix in the flour, baking powder, and salt until a soft dough forms.
- Press half the dough evenly into the prepared tin.
- Spread the apricot jam or puree evenly over the base.
- Crumble the remaining dough over the top, pressing lightly.
- Bake for 25 to 30 minutes until golden.
- Sprinkle with sugar and allow to cool before cutting into squares.
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