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Fruit mince shortbread stars
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Individually wrap these fruity cookies for a sweet and convenient treat on the go!
Ingredients:
  • 125g butter, chopped
  • 80g (1/2 cup) pure icing sugar
  • 150g (1 cup) plain flour
  • 20.00 gm rice flour
  • 20.00 gm cornflour
  • 20.00 gm self-raising flour
  • 41.20 gm milk
  • Icing sugar, to dust
  • 50g dried pineapple
  • 50g soft dried apricots
  • 50g glace ginger
  • 25g red glace cherries
  • 20.00 ml Grand Marnier
Instructions:
  • 1. Preheat the oven to 180°C and line 3 baking trays with non-stick baking paper. 2. In a food processor, combine butter, icing sugar, and flour until the mixture resembles fine breadcrumbs. 3. Add the egg yolk and pulse until just combined. 4. Transfer the mixture onto a lightly floured surface and gently knead until the dough forms. 5. Shape the dough into a disc, cover with plastic wrap, and refrigerate for 10 minutes.
  • Prepare the filling by finely chopping the pineapple, apricots, ginger, and cherries in a food processor. Mix in the Grand Marnier.
  • Roll out the dough between 2 sheets of non-stick baking paper until 3mm thick. Use a 5.5cm star-shaped pastry cutter to cut stars. Place half of the stars on the trays and add 1/2 teaspoon of filling to the center of each star.
  • Brush one of the remaining stars gently with a touch of milk. Place it milk-side down on one filled star and press gently to seal. Repeat with the rest of the stars using milk as needed.
  • Brush the stars with the remaining milk, bake until golden, then transfer to wire racks to cool completely and dust with icing sugar.

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