Apricot Shortbread Bars

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream butter, salt and sugar with the whisk of the hand mixer. Add the flour and work into a smooth dough with the dough hooks of the hand mixer. Grease the fat pan of the oven and dust with flour. Put the dough on top and press it with your hands to a smooth base. Refrigerate for 1 hour

2. 2

   Dice the apricots and ginger finely. Mix with almond slivers and jam. Pour onto the dough base and spread. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Take out and let cool down

3. 3

   Chop the couverture, melt with coconut oil over a warm water bath

4. 4

   Cut shortbread into long sticks (approx. 2 x 7 cm). (Works best with the electric knife)

5. 5

   Dip the sticks at one end into the melted chocolate coating, drain and place on baking paper. Sprinkle with sugar pearls and let dry. Dust the ends of the couverture with cocoa

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
110 kcal

CARBS
13 g

FATS
6 g

PROTEINS
1 g