Brown Sugar Shortbread
Preheat oven to 375 F.
Wash, halve and pit apricots. Toss apricots with melted butter and add 2 tablespoons sugar. Toss well so that the sugar sticks to the buttered apricots. Pour into a baking dish.
In a small saucepan, blend ¼ cup sugar, honey and lemon juice. Scrape the seeds from the 2 vanilla beans into the pan and place the pod in for extra flavour.
Heat on medium just until sugar dissolves. Pour over apricots and roast for 20-25 minutes. While roasting, baste apricots with syrup, but agitate fruit as little as possible.
Preheat oven to 325 F.
Cream together butter, sugar and vanilla until light and fluffy. Stir in flour and salt until dough comes together. Scrape dough into a greased 9-inch square pan (or 9-inch round) and press in. Chill for 20 minutes.
Dock shortbread with a fork and bake for 25-30, just until edges have browned a little. It is easiest to cut shortbread while it’s warm.
Spoon yoghurt into a cheesecloth-lined strainer and let drain in the fridge (over a bowl) overnight. The next day, remove the yoghurt from the strainer and blend in honey.
Serve warm apricots in a bowl with a nice dollop of skyr on top and a couple slices of brown sugar shortbread tucked just inside the bowl.