- preheat oven to 160 C and line a 25cm tin
- zest the orange and add to a sauce pan. Then squeeze in the juice of the orange along with the dried fruit and 25g brown sugar. The dried fruit can be a mixture of raisins, sultanas, currants, dates and dried apricots in any ratio; other dried fruits can also be substituted if you fancy.
- Simmer the fruits for a few minutes until plump and juicy
- add flour, sugar and butter to a blender and mix until a dough forms
- Spread half the dough into the base of the tin and press down firmly sealing any cracks
- tip the fruit mixture in and spread evenly over the base
- crumble the other half of the dough over the top while the fruit is still hot and then press it down with the back of a spoon, until it combines and all the cracks are sealed creating a smooth top
- Prick all over with a fork and bake in the oven for 25 mins until golden
- Once cooled, sprinkle with granulated sugar and cut into 16 slices
A traditional old Scottish shortbread recipe filled with sweet juicy fruits, perfect for a snack on a long hike.
Store in an air-tight container for up to two weeks.