Pistachio and Apricot Shortbreads

Pistachio and Apricot Shortbreads

Makes 18

125g butter, softened
1/4 cup CSR SMART
1/2 cup finely chopped dried apricot
1 cup self raising flour
1/4 cup rice flour
1/3 cup pistachio nuts, sliced

1. Preheat oven to 190C conventional or 170C fan forced. Beat butter and CSR SMART until light and creamy.

2. Stir in dried apricots, self raising and rice flour and form into a dough.

3. Roll tablespoons full of mixture into balls, place onto a baking paper lined oven tray. Flatten with a fork and press pistachios on top and bake for 10 -15 minutes or until golden. Cool on wire rack. Store in airtight container.

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Visit www.csrsugar.com.au for the full product range and great recipe ideas.