Fruit Shortbread Recipe
Ingredients
| Plain flour | 340 Gram | |
| Caster sugar | 125 Gram | |
| Unsalted butter | 225 Gram | |
| Almond extract | 1/2 Teaspoon | |
| Salt | 1 Pinch | |
| Milk | 50 Milliliter | |
| Dried cranberries | 425 Gram, drained |
Directions
1. Line a 20 cm (8 inch) square cake tin with nonstick baking paper.
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.
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.
Chef
