Scottish Fruit Slice Bars

Scottish Fruit Slice Bars

Traditional Scottish Fruit Slice is a combination of jammy dried fruit with a crumbly shortbread crust that’s reminiscent of the more familiar British mincemeat pie. (find exclusive Cornish pasty recipes in our new January/February 2018 British issue!) In our spirited take on the original fruit slice recipe, we added a generous splash of Scotch whiskey to the filling. For more recipes using dried fruit, look to our September/October 2017 issue! Order it and any back issues you may be missing in our online store

Scottish Fruit Slice Bars
Makes 9
  • 1 cup (128 grams) raisins
  • 1 cup (128 grams) golden raisins
  • 1 cup (128 grams) dried currants
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (120 grams) water
  • ½ cup (120 grams) Scotch whiskey
  • 1 tablespoon (2 grams) lemon zest
  • 1 tablespoon (8 grams) cornstarch
  • ½ teaspoon (1 gram) ground allspice
  • Lavender Oregano Shortcrust (recipe below)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) heavy whipping cream
  1. In a medium saucepan, bring raisins, golden raisins, currants, brown sugar, ½ cup (120 grams) water, Scotch, zest, cornstarch, and allspice to a boil over medium heat. Cook, stirring frequently, until thickened, about 15 minutes. Let cool completely.
  2. Preheat oven to 375°F (190°C). Spray an 8-inch square baking dish with baking spray with flour; line with parchment paper, letting excess extend over sides of pan.
  3. On a lightly floured surface, roll half of Lavender Oregano Shortcrust into an 8-inch square. Transfer to prepared pan. Spread fruit mixture onto crust. Roll remaining Lavender Oregano Shortcrust into 8-inch square, and place on top of fruit mixture.
  4. In a small bowl, whisk together egg and cream. Brush crust with egg wash.
  5. Bake until golden brown and bubbly, 20 to 25 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Let cool completely before cutting into bars. Store in an airtight container at room temperature for up to 4 days.

Lavender Oregano Shortcrust
Makes 2 (8x8-inch) crusts
  • 3½ cups (438 grams) self-rising flour
  • 1 tablespoon (2 grams) chopped fresh oregano ½ teaspoon (1 gram) ground lavender
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ½ cup (120 grams) ice water
  1. In the work bowl of a food processor, place flour, oregano, lavender, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream until a soft dough forms. (Dough may be crumbly, but should hold together when squeezed.) Turn out dough, and divide in half. Shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.


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