Easy Fruit Shortbread Cookies Recipe

5 from 10 votes

Easy Fruit Shortbread Cookies Recipe

This is my all-time favourite easy fruit shortbread cookies recipe. They're buttery with a delicious bite. And I'll show you how to turn them into chocolate chip shortbread cookies or dried fruit.

Prep Time10

Cook Time15

Time in Fridge to Set (Optional)2

Total Time2 25

Course: Dessert

Cuisine: Scottish

Keyword: chocolate chips, cookies, fruit, shortbread

Servings: cookies

Calories: 110kcal

Author: Vikkie Lee

Equipment

Ingredients

150 g Plain flour (1 cup)
100 g Salted butter (¼ cup + 3 tbsp) at room temperature (add a pinch of sea salt if using unsalted butter)
50 g Caster sugar (¼ cup) See alternatives in notes if you can't find any
100 g Dried mixed fruit (½ cup) *Or a mix of currants, mixed peel, nuts, chocolate chips, etc
¼ teaspoon vanilla extract optional

Metric - US Customary

Instructions

Mix the butter, sugar and vanilla extract in a large mixing bowl until comined. I like to use a silicone spoon for this to press down and squish but a food processor is fine too.
Add the plain flour and mix.
Then add any dried fruit, nuts or chocolate chips if using and squish together with your hands until it's all stuck together.
Lay out a sheet of clingfilm and place the shortbread cookie dough on top, close to one edge and create a sausage shape. Wrap as tightly as possible and twist the ends and spin in the air, holding both sides.
Roll with your hands while the clingfilm is now tight until it is even and around 5cm in diameter. Then flatten both ends and place in the fridge on a plate or baking sheet until solid for at least two hours.
Preheat your fan oven at 175 degrees Celcius, gas mark 3. Meanwhile, remove the shortbread from the fridge and slice into 1cm or ⅜" slices.
Place on a lined baking sheet and bake in the middle of the oven for 15-20 minutes, until the edges have firmed as is slightly golden.
Leave to cool slightly before transferring to a cooling rack to harden.

Video

Notes

Use butter at room temperature as it's easier to work with the dough, but even easier if adding a dash of vanilla extract

If adding fruit, only use dried to avoid weak, soggy biscuit bread

Remove them from the oven once the edges have started to turn golden brown

If you don't want to wait for the shortbread dough to firm in the fridge, you can roll it out on a lightly floured surface with a rolling pin. I recommend resting the rolling pin on something 1cm higher to get an even thickness. Then use cookie cutters or cookie stamps of your choice.

If storing them in the freezer, place a piece of parchment paper between each one to easily separate them while frozen

Use the best butter you can for the best results as opposed to a baking block

If the dough doesn't come together, try simply wetting your hands and squish together. I find it's best to use less water than more

Nutrition