Fruit And Nut Shortbread

Fruit And Nut Shortbread is a delightful treat that combines the best of both worlds – crunchy nuts and chewy dried fruits. This sweet and savory shortbread is infused with the warmth of crystallized ginger, making it perfect for a snack or dessert.

Ready Time

45 mins

Yields

6 servings

Ingredients

1 1/2 sticks (6 1/2 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1/2 cup chopped crystallized ginger

Instructions

Preheat your oven to 300°F (150°C).

Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the flour, baking powder, and salt until the mixture resembles coarse crumbs.

Stir in the chopped nuts, dried cranberries, and crystallized ginger until they’re evenly distributed throughout the mixture.

Press the mixture into the prepared baking dish.

Make sure to press it evenly and firmly to get a smooth top.

Bake for 35-40 minutes, or until the edges are lightly golden brown.

Remove from the oven and let it cool completely in the pan.

Once cooled, lift the shortbread out of the pan using the parchment paper or aluminum foil and transfer it to a cutting board.

Cut into 6 equal pieces and serve.

Notes

Use high-quality butter for the best flavor. If using walnuts, be sure to toast them in a 350°F oven for 5 minutes to enhance their flavor.

Don’t overmix the dough, as it can lead to a tough shortbread.

If you want a more pronounced ginger flavor, you can add an extra 1-2 tablespoons of crystallized ginger. Shortbread is best served fresh, but it can be stored in an airtight container at room temperature for up to 3 days.

You can also freeze it for up to 2 months and thaw at room temperature when needed.