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.
Servings 36 small squares
Ingredients
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
- 1 - 2 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.
Instructions
Shortbread Cookie Base:
- Cream together the butter, sugar and vanilla until light and fluffy.
- Mix in the flour.
- Add the chopped glazed fruit, and using your hands, knead it into the dough.
- Press the dough into an 8x8 baking pan.
- Refrigerate for 1 hour.
- After the dough has been refrigerated, preheat your oven to 325 degrees
- Bake for 35 - 40 minutes, or until the edges are light brown, and the centre is slightly puffed up.
- While the square is baking, make the rum glaze.
Rum Glaze:
- In a bowl, whisk together the rum and icing sugar until smooth.
Putting it all together:
- Once the square has baked, let it cool for about 5 minutes.
- Then spread the rum glaze all over the top of the square, then let it cool completely.
- Cut into 1 inch bites.
Notes
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.