White chocolate fruitcake bars for a festive treat

Ingredients for White chocolate fruitcake bars

• 280 g unsalted butter, softened, plus more for the pan

• 180 g plain flour

• 60 g almond flour

• 2.5 g baking powder

• 2.5 g reduced-salt

• 100 g caster sugar

• 1 large egg

• 15 ml finely grated orange zest

• 15 ml freshly grated ginger, from one 8 cm piece

• 10 ml vanilla extract

• 150 g dried cranberries, finely chopped

• 75 g unsweetened coconut flakes or coconut chips

• 56 g white chocolate, coarsely chopped

• 225 g white chocolate, finely chopped or white chocolate chips

• 15 ml virgin coconut oil

• 2.5 g reduced-salt

• Sprinkles and/or sanding sugar (for sprinkling)

How to make White chocolate fruitcake bars

1. Preheat the oven to 180°C (160°C fan). Line an 8-inch (20 cm) square metal baking tray with parchment paper, leaving an overhang on all sides. Butter the parchment.

2. Whisk together the flour, ground almonds, baking powder, and salt in a medium bowl.

3. In a large bowl, use an electric mixer on medium-high speed (or a stand mixer fitted with the paddle attachment) to beat the granulated sugar and 285 g of butter. Scrape down the sides of the bowl and continue mixing until the mixture is light and fluffy, about 5 minutes.

4. Reduce the mixer speed to medium, add the egg, and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl again.

5. Lower the mixer speed to low, then beat in the orange zest, ginger, and vanilla until combined.

6. With the mixer running on low speed, gradually add the dry ingredients and mix just until combined, with some visible flour remaining.

7. Fold in the cranberries, coconut, and chocolate until just incorporated. Scrape down the sides of the bowl, then fold the dough once or twice with a spatula to ensure even mixing.

8. Scrape the dough into the prepared baking tray. Using damp fingers or a damp offset spatula, press the dough evenly into the tray.

9. Bake the shortbread until lightly golden brown and set, for 25–30 minutes. Transfer the tray to a wire rack and allow to cool.

10. Do Ahead: The shortbread can be baked up to 2 days in advance. Store it in an airtight container at room temperature.

11. In a small heatproof bowl, heat the chocolate, oil, and salt in the microwave, stirring every 30 seconds until smooth and glossy, about 1 minute in total. Set aside 2 tablespoons of the glaze, then pour the remaining glaze over the cooled shortbread in the tray, spreading it to the edges. Allow it to sit at room temperature until set (or refrigerate for 10–15 minutes if you're in a hurry).

12. Run a paring knife around the edge of the tray to release the shortbread, then lift it out using the parchment overhang. Slice into bars. For diamond shapes, cut into five 4 cm strips, then slice each strip on the diagonal into 2.5 cm diamonds.

13. Rewarm the reserved glaze and drizzle it over the bars in stripes using a spoon. Top with sprinkles and allow to sit at room temperature until set (or chill for 8–10 minutes).

14. Do Ahead: The bars can be prepared up to 5 days in advance. Store them in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.