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 190°C conventional or 170°C 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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