For the second time this month, I’ve made something from Baked Explorations that I probably wouldn’t have picked to make (apricot, not my favorite). And again, I’ve been pleasantly surprised. I like these little bars a lot. The rosemary short dough is quick and easy to make and isn’t overpoweringly herb-y. It’s just right – people that tried these couldn’t quite place the rosemary, but they knew there was something unique about the flavor. The apricot filling is a nice foil for the shortbread crust, and there’s nothing not to like about a crumb topping.
There isn’t anything complicated about making these, although it takes some time and advance planning. I made the dough and put it in the fridge one day, then finished off the filling and crumb topping the next day.
To see the other entries from this week’s Baked Sunday Mornings and get the recipe, head on over to Baked Sunday Mornings.
- Rosemary Apricot Squares (Baked Explorations, p, 121)