Christmas baking is a time-honoured tradition, with the likes of yule logs, mince pies and gingerbread all seasonal staples. A home-baked biscuit can make even the most last-minute gift feel thoughtful.
½ cup soft brown sugar
1 tsp flake salt
2 cups plain flour
½ cup mixed glacé fruits
In the basin of a stand mixer, cream the butter for about 2 minutes, then add the sugar and continue to beat for a further 2 minutes. Reduce the speed of the mixer to slow and combine the salt and flour, beating until the dough is well mixed and comes together.
Heat your oven to 160°C. Press the shortbread mixture into a lined 20cm-round cake tin and score the top of the mixture into wedges. Press the glacé fruits on top of the shortbread mixture. Bake for 30 minutes or until the shortbread is firm. Allow to cool completely in the tin, then cut the shortbread into wedges to serve.