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Apricot, honey and labneh shortbread from Pies and Tarts: For All Seasons (page 112) by Annie Rigg

  • apricots
  • blueberries
  • lemons
  • caster sugar
  • vanilla pods
  • butter
  • sheep milk yogurt
  • egg yolks
  • plain flour
  • sea salt flakes
  • nibbed pistachio nuts
  • clear honey
  • thyme sprigs

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Notes about this recipe

  • Eat Your Books

    Requires refrigeration for 24 hours. Can substitute Greek yogurt for the homemade sweet labneh specified in this recipe.

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