Fruitcake Slice and Bake Shortbread

Ingredients

• ¾ cup candied fruit (130 grams)
• ¼ cup finely chopped walnuts
• 1¼ cup all purpose flour (at least 11% protein) divided
• ½ cup butter (good quality) softened
• ½ cup powdered sugar
• 1 large egg yolk
• ½ teaspoon vanilla
• 1 pinch salt (if you use unsalted butter then use ¼ teaspoon of salt)
• ½ cup unsweetened coconut (40 grams)

Steps

1. 1

   In a small bowl combine the candied fruit, nuts and 2 tablespoons of flour. Set aside.

2. 2

   In a large bowl beat the butter until creamy approximately 1-2 minutes, add the powdered sugar and beat well to combine. Add the yolk and vanilla beat well. Add the remaining flour and salt beat on low to combine. Add the candied fruit mixture and mix on low just to combine, or stir in with a spatula or wooden spoon.

3. 3

   Move the dough to a flat surface and form into a log 9 inches / 23 cm long. Brush the log with a little milk and then roll in the coconut. Cover as well as possible. Wrap the log in plastic wrap and chill at least 2 hours or even overnight.

4. 4

   Slice the log into ¼ inch slices and place on parchment paper lined baking sheets one inch apart. Chill the cookies while the oven is pre-heating.

5. 5

   Pre-heat the oven to 325F / 163C.

6. 6

   Bake 10-15 minutes or until the edges are golden brown. Let cool 5 minutes on the baking sheets, then move the cookies to a wire rack to cool completely. Enjoy!