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Rosemary-Apricot Bar Cookies

These buttery cookies are great with a cup of coffee.

Serves 8
Ready in 45 mins
Prep time 25 mins
Cooking time 20 mins
458 calories per serving


> 1/4 cup dried apricots
> 1/3 cup hazelnuts
> 1 sprig rosemary
> 2 1/2 cups all-purpose flour
> 1 1/4 cups  caster sugar
> 1/2 cup cold butter
> 2 tbsp butter
> 1 pinch salt
> 1 egg
> 1 tbsp water


Preheat the oven to 400°F.
Cut the apricots into pieces and coarsely chop the hazelnuts. Remove leaves from the rosemary sprig and chop finely.
Sift the flour and sugar into a bowl.
Cut the butter into 3 pieces and place in the flour. Using two knives, cut the butter into small pieces.
Add the apricots, hazelnuts, rosemary and salt to the flour mixture. Knead with cold hands rapidly until a cohesive dough forms.
Shape the dough on the lined baking sheet. Beat the egg with the water. Brush the top of the dough with the egg wash.
Bake for about 20 minutes, or until golden brown. Let cool.

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