Christmas Fruit Mince Shortcake. Transform the classic shortbread into a Christmas wonder with this Fruit Mince Shortcake recipe!
Makes 16 pieces
225g chopped pitted dates
½ cup currants
½ cup dried blueberries
1 apple, grated
1 lemon, juice only
½ tsp cinnamon
½ tsp nutmeg
½ orange, zest only
2 tbsp dark rum (optional)
200g butter, at room temperature
200g caster sugar
1⅔ cups plain flour
2 cups cornflour
1½ tsp baking powder
70g slivered almonds
2 tbsp raw sugar
icing sugar, to dust
Put dates, currants, blueberries and apple into a small saucepan. Add lemon juice and about 2 tablespoons of water. Cook over a low heat until dates and apples are soft. Mix in spices, orange zest and rum, if using. Allow to cool.
Preheat oven to 170°C. Grease a springform tin with butter and line the base with baking paper.
Beat together butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg; beat well until combined. Add sifted flour, cornflour and baking powder.
When the dough has come together, remove from bowl and knead on a floured surface. Roll out half the mixture and cut out a circle to fit the bottom of the greased tin. Press down to fit. Prick base dough with a fork.
Spread cooled fruit mixture over base. Roll out other half of dough and place on top. Mark cuts in the top of the pastry where the slices will be. Sprinkle over slivered almonds and raw sugar.
Bake for 20-25 minutes until golden brown. Once cooled dust with icing sugar.
Cut into pieces and serve while slightly warm.