Rum and raisin shortbread

  • 40 mins cooking
  • Makes 2 Item
  • Print


Rum and raisin shortbread
  • 250 gram butter
  • 1/4 cup (60ml) dark underproof rum
  • 2/3 cup (110g) finely chopped raisins
  • 1 cup (220g) caster (superfine) sugar
  • 2 1/2 cup (375g) plain (all-purpose) flour
  • 2/3 cup (90g) rice flour
  • 1 tablespoon caster (superfine) sugar, extra


Rum and raisin shortbread
  • 1
    Store 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 (130°C fan-forced).
  • 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.

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