Apricot & Cinnamon Shortbread

Serves 4

Ingredients

• 4 x30g Lion of Sahara
  Dried Apricots, sliced thinly
  
• 250g butter
• 2/3 cup caster sugar
  
• 1/3 cup cornflour
• 2 1/3 cups plain flour
• 2 tspn ground cinnamon
  

Cream butter and sugar, add cornflour, plain flour and dried apricots. Knead on flat surface, add cinnamon. Don’t over knead so the cinnamon runs through shortbread. Roll shortbread out and cut into 1 cm by 3cm rectangles.

Bake at 160C for 15 - 20 minutes.

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