Rum and raisin shortbread

You will be on Santa Claus’s ’nice’ list if you leave these shortbread biscuits for him on Christmas Eve.

  • 40 mins cooking
  • Makes 2
  • Print
Full of the traditional flavours of Christmas – rum and raisins – these shortbread will give Santa the strength to deliver presents all night long.


  • 250 grams butter
  • ¼ cup (60ml) dark underproof rum
  • ²⁄³ cup (110g) finely chopped raisins
  • 1 cup (220g) caster sugar
  • 2½ cups (375g) plain flour
  • ½ cup (90g) rice flour
  • 1 tablespoon caster sugar, extra


  • 1
    Have butter at room temperature. Combine rum and raisins in small bowl; cover, stand about 1 hour or until rum is absorbed.
  • 2
    Preheat oven to 150°C.
  • 3
    Beat butter and sugar in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in half the sifted flours, raisin mixture, then remaining sifted flours. Knead dough on floured surface until smooth. Divide dough in half.
  • 4
    Roll one portion of dough between sheets of baking paper into a 23cm round. Pinch edges with floured fingertips. Mark round into wedges; prick wedges with a fork. Sprinkle with extra sugar. Slide round, still on baking paper, onto tray. Repeat with remaining dough.
  • 5
    Bake shortbread about 20 minutes. Cool on trays before cutting into wedges.


Shortbread will keep in an airtight container at room temperature for up to 2 weeks.

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