I created this festive shortbread cookie to use up the dried fruit and nuts leftover from our other baking projects. It’s a quick and easy recipe to make in the food processor, and an ideal last minute Christmas gift.
Feel free to use whatever ingredients you have on hand – the cookies above were loaded with Callebaut 70% dark chocolate callets, candied orange rind, cranberries, brazil nuts, currants, dried figs and glacé apricots.
Our second batch (below) included red and green glacé cherries, dark chocolate, glacé apricots, candied peel, walnuts, almonds, cranberries and dried blueberries…
Fiesta Cookies
(An original Fig Jam and Lime Cordial recipe)
- 250g (1 cup) unsalted butter, chopped
- 250g (8½oz) mixed dried fruit and nuts, chopped
- 150g (5½oz) dark chocolate chips (70% cacao)
- 300g (2 cups) plain (AP) flour
- 110g (½ cup) white sugar
- 1 teaspoon baking powder
1. In a large food processor, combine the butter, flour, sugar and baking powder. Pulse until combined and starting to form a ball.
2. In a large mixing bowl, stir together the fruit, nuts and chocolate chips. Tip the dough into the mixing bowl and work the mixture together with a clean hand.
3. Divide the dough in two, and shape each portion into a log, approximately 5cm (2″) in diameter. Wrap each log in parchment paper and chill in the fridge for a couple of hours.
4. Preheat oven to 175C (350F) with fan. Remove the logs from the fridge and slice into 1½ cm (½”) cookies, then lay them out on parchment lined trays, allowing a little room for spreading. Bake for 20 – 25 minutes until lightly golden. Rest the cookies on the trays briefly before transferring to a wire rack to cool.
Fig Jam and Lime Cordial 