- Recipes Home
- Interest Groups
Fruit Shortbread Recipe
|Plain flour||11 1⁄2 Ounce (340 Gram)|
|Golden caster sugar||4 Ounce (125 Gram)|
|Unsalted butter||7 1⁄2 Ounce (225 Gram)|
|Almond extract||1⁄2 Teaspoon|
|Milk||2 Fluid Ounce (50 Milliliter)|
|Canned cherries in juice/Ready-to-eat dried fruit such as cranberries / papaya / apricots||14 Ounce, drained (425 Gram)|
Serving size: Complete recipe
Calories 3580 Calories from Fat 1572
% Daily Value*
Total Fat 179 g275.4%
Saturated Fat 111.6 g557.9%
Trans Fat 0 g
Cholesterol 463.1 mg
Sodium 318.3 mg13.3%
Total Carbohydrates 466 g155.2%
Dietary Fiber 13.9 g55.7%
Sugars 180.4 g
Protein 24 g47.4%
Vitamin A 111.2% Vitamin C 6.1%
Calcium 34.9% Iron 40.6%
*Based on a 2000 Calorie diet
2. Using a food processor or a large bowl and wooden spoon, mix together the flour and sugar. Rub in the butter, then stir in the almond extract and salt. Stir in the milk, until the mix just comes together.
3. Press half of the mix into the bottom of the tin. Spoon over the cherries or dried fruit before adding the remaining shortbread mix.
4. Bake in a preheated oven, 180°C (350F), Gas Mark 4, for 30 minutes. The shortbread is cooked when a skewer comes out clean. Turn on to a wire rack to cool. Cut into 12 slices.
5. Store in an airtight container for up to 3 days or wrap individually and freeze for up to 1 month.