Fruitcake shortbread
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.
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.
Fruitcake shortbread
Buttery shortbread and brandy drenched dried fruit marry together to make this delicious fruitcake shortbread.
Print Recipe
Ingredients
- 3/4 cup golden sultanas and raisins
- ¼ cup currents
- 2 Tbsp dried candied citrus peel
- ¼ cup brandy
- ¼ cup boiling water
- 260 gms salted butter
- 190 gms 3/4 cup sugar
- 340 gms flour 2 ¼ cups
Instructions
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.
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this is a must try for me – butter is going out the fridge now
I love this cookies ! Il need to try them !
In the oven now, can’t wait to try them!
Getting ready for the year end festive season!
Thanks, Sue, please let me know how they turn out.
I really hope you enjoy them Rianou
I hope you enjoy them Usha x
Hi Sam – Could you freeze the logs and use them later? – I do that with a lot of biscuits, most of Belinda Jeffery’s recipes
she does this xx
Hi eEndy. Yes absolutely. I normally bake one and freeze one.
Hi I tried the recipe doubled and noticed the flour and sugar was the same measurement as 1x.
I must say, I made the cookies and my husband loved them.
Hi Linda I’m glad you liked the recipe :). I have checked that multiplier function and it definitely does double and triple the quantity so Im not sure what you meant?
Hi. I would like to make these for Christmas but I want to add some vanilla flavor into the recipe. At which part of the recipe would you suggest adding in the vanilla?
Hi Jan, vanilla (or any other spice) would be lovely in these biscuits to make them more festive. Perhaps a dash of cinnamon too. You could add it in when you add the fruit. Enjoy!