Brown sugar shortbread with glace fruits

Adam Liaw
A lot of shops will sell a great range of glacé fruits that you might not be able to find at any other time of the year.
A lot of shops will sell a great range of glacé fruits that you might not be able to find at any other time of the year.  Photo: William Meppem
Difficulty
Easy
Dietary
Egg-free

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.

Ingredients

 250g butter

½ cup soft brown sugar

1 tsp flake salt

2 cups plain flour

½ cup mixed glacé fruits

Method

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.