Shortbread Meringue Cookies with Dried Fruit

Ingredients

• SHORTBREAD DOUGH
• 200 g plain flour
• 100 g butter
• 40 g sour cream
• 2 egg yolks
• 1/3 tsp baking powder
• 1 pinch salt
• DRIED-FRUIT MERINGUE
• 2 egg whites
• 100 g icing sugar
• 10 g lemon sugar or 1 tsp lemon juice
• 15 g cornflour
• 50 g prunes, finely chopped
• 40 g dried cranberries, finely chopped
• Icing sugar, for finishing

Method

1. Mix the flour, salt and baking powder.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Mix the sour cream with the egg yolks.
4. Add the wet ingredients to the flour mixture.
5. Bring together into a soft dough.
6. Divide the dough into portions weighing approximately 26–28 g.
7. Roll the portions into balls.
8. Refrigerate for 30 minutes.
9. Finely chop the prunes and cranberries.
10. Preheat the oven to 200°C (390°F).
11. Whisk the egg whites until foamy.
12. Gradually add the icing sugar and lemon sugar or juice.
13. Whisk until firm and glossy.
14. Fold in the cornflour.
15. Fold in the chopped dried fruit.
16. Transfer the meringue to a piping bag.
17. Roll each dough ball thinly.
18. Trim the edges and make decorative cuts.
19. Pipe the dried-fruit meringue into the centre.
20. Fold the dough sections inward to form petals.
21. Arrange on a lined baking tray.
22. Bake for 10–12 minutes.
23. Leave to cool completely.
24. Dust with icing sugar.