- 230g butter, softened
- 90g icing sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 280g flour
- 1 cup dried fruits of your choice
- 150g icing sugar
- 2 tbsp dark rum (or fruit juice)
- In a bowl cream butter with icing sugar, add vanilla extract and salt. Then add flour and mix until the dough forms.
- Add dried fruits and mix until everything is incorporated.
- Divide dough in half, wrap each piece in a plastic wrap, roll them out to 1cm thickness, and refrigerate for 45 minutes.
- Preheat the oven to 160C. Line a baking tray with parchment.
- Cut the dough into pieces (squares, rectangles, triangles, whatever you prefer) and put them on a baking tray.
- Bake shortbread for 20-25 minutes until lightly golden on the edges but not too brown.
- Meanwhile, prepare glaze. Sift icing sugar into a bowl. Add rum and mix.
- Transfer cookies carefully on a cooling rack and spread the glaze over the tops. Let them set.
Here’s another idea for a quick and easy fruitcake – shortbread!
In a previous fruitcake recipe, we soaked dried fruits in rum. But in this case, it is not a good idea to incorporate wet sticky fruits into shortbread dough. Still, fruitcake is not a fruitcake without alcohol. So I decided to make boozy glaze! You just mix icing sugar with rum instead of water or lemon juice. As simple as that! 🙂 For a kid-friendly version replace the rum with a fruit juice of your choice (keep in mind, that the colour of juice will affect the colour of glaze).