Buttery shortbread and brandy drenched dried fruit marry together to make this delicious fruitcake shortbread. It’s slightly chewy and will remind you of Christmas. Add a ½ tsp of cinnamon and a pinch of ground allspice if you want to make it more festive. I’m definitely going to make these again in December.

Fruitcake shortbread recipe

I’m a huge fan of shortbread and a bigger fan of fruitcake so the notion of combining these two delicious baked goods together makes total sense. The brandy really soaks in the fruit overnight so the biscuit will not be crispy. It, however, keeps very well and can be enjoyed with a cup of tea for a few weeks.

golden raisins for fruitcake shortbread recipe

Fruitcake shortbread recipe


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Fruitcake shortbread

Fruitcake shortbread recipe

Buttery shortbread and brandy drenched dried fruit marry together to make this delicious fruitcake shortbread.

  • Author: Sam Linsell
  • Yield: aprox 30 1x

Scale

Ingredients

3/4 cup golden sultanas and raisins

¼ cup currents

2 Tbsp dried candied citrus peel

¼ cup brandy

¼ cup boiling water

260gms salted butter

190gms (3/4 cup) sugar

340gms flour (2 ¼ cups)

Make in advance:

Chop the raisins and sultanas and place in a bowl with the currents and citrus peel. Add the brandy and the boiling water and then microwave on high for 2 minutes. Allow to soak for a few hours or overnight.

In a stand mixer with the paddle attachment, beat the butter and sugar until soft and fluffy. Add the flour and briefly mix until combined. Drain any liquid that may still be in the fruit and add to the batter, and briefly mix until well combined. Tip out onto a lightly floured surface and knead briefly to form a dough. Divide the dough in half and roll each half into a log about 30cm long. Scatter some sugar onto the work surface and roll each of the dough logs in the sugar and then wrap in cling film and refrigerate for about half an hour or a longer to firm up.

When you are ready to bake preheat the oven to 180C and line a large baking sheet with baking paper.

Remove the dough from the fridge and cut into discs about 6 – 8mm thick. Place on the lined baking sheet allowing a couple of centimetres between each one. Bake for 12- 15 minutes until just starting to turn golden brown. Cool completely before eating.

Keywords: shortbread, fruitcake

Fruitcake shortbread recipe

 

 

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