Fruitcake Shortbread Squares with Rum Glaze

These Fruitcake Shortbread Squares are like little bites of fruitcake but without all the work!  Top them off with a delicious and rich rum glaze.



Shortbread Cookie Base:

  • 1 cup butter
  • 3/4 cup icing (confectioner’s sugar)
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1 cup mixed glazed fruit (chopped)

Rum Glaze:

  • 3/4 cup icing sugar
  • 1 tsp milk or cream
  • 12 tbsp rum
  • If you want a strong rum flavour use 2 tbsp.
  • If you want the rum flavour to be more subtle (use 1 tbsp rum and 1 tbsp milk or cream.)
  • See notes for alternatives to rum.


Shortbread Cookie Base:

  1. Cream together the butter, sugar and vanilla until light and fluffy.
  2. Mix in the flour.
  3. Add the chopped glazed fruit, and using your hands, knead it into the dough.
  4. Press the dough into an 8×8 baking pan.
  5. Refrigerate for 1 hour.
  6. After the dough has been refrigerated, preheat your oven to 325 degrees
  7. Bake for 35 – 40 minutes, or until the edges are light brown, and the centre is slightly puffed up.
  8. While the square is baking, make the rum glaze.

Rum Glaze:

  1. In a bowl, whisk together the rum and icing sugar until smooth.

Putting it all together:

  1. Once the square has baked, let it cool for about 5 minutes.
  2. Then spread the rum glaze all over the top of the square, then let it cool completely.
  3. Cut into 1 inch bites.


If you don’t want to use rum, you can substitute it with 1 1/2 tsp rum extract or even vanilla or almond extract, and top off with 1 1/2 tbsp milk or cream.