It's been a few months since I baked along with the Club Baked bakers. When I saw the recipe included shortbread and rosemary, you bet! Although this isn't a quick dessert to make, it is well worth the time it takes. First you prepare, chill and bake the shortbread crust. The next step is to make the apricot filling. Mine took every bit of the 50 minutes called for in the recipe before the filling thickened. Lastly you put together the crumb topping, assemble and bake again.
My shortbread layer was quite a bit thicker and my filling thinner than the photograph shown in the book. Regardless, these are delicious. I especially liked the shortbread, it's soft tender crumb and wonderful rosemary flavor. This is a recipe I will make again in the future, even if it's only the shortbread layer!
You'll find the recipe on Linda's site Sassy is Baking and links to the other Club Baked baker's bars here! Next up for Club Baked, Strawberry Jello Salad.
I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.