Buttery shortbread and brandy drenched raisins marry together to make this delicious fruitcake shortbread.
Yield: approx 30
3/4 cup golden sultanas and raisins
¼ cup currents
2 Tbsp dried candied citrus peel
¼ cup brandy
¼ cup boiling water
260gms salted butter
190gms (3/4 cup) sugar
340gms flour (2 ¼ cups)
Make in advance:
Chop the raisins and sultanas and place in a bowl with the currents and citrus peel. Add the brandy and the boiling water and then microwave on high for 2 minutes. Allow to soak for a few hours or overnight.
In a stand mixer with the paddle attachment, beat the butter and sugar until soft and fluffy. Add the flour and briefly mix until combined. Drain any liquid that may still be in the fruit and add to the batter, and briefly mix until well combined. Tip out onto a lightly floured surface and knead briefly to form a dough. Divide the dough in half and roll each half into a log about 30cm long. Scatter some sugar onto the work surface and roll each of the dough logs in the sugar and then wrap in cling film and refrigerate for about half an hour or a longer to firm up.
When you are ready to bake preheat the oven to 180C and line a large baking sheet with baking paper.
Remove the dough from the fridge and cut into discs about 6 – 8mm thick. Place on the lined baking sheet allowing a couple of centimetres between each one. Bake for 12- 15 minutes until just starting to turn golden brown. Cool completely before eating.