Mixed fruit shortbread

I had shortbread in Scotland a few years ago with, what I think was, candied Strawberries in it. It was delicious and I've never forgotten about it. That's where I got the inspiration for my mixed fruit version.

Makes 10 biscuits:
100g salted butter (softened) 
50g caster sugar 
130g plain flour
20g cornflour
30g mixed glace fruit

Beat the butter until creamy,  add sugar gradually while beating. Beat until the mixture becomes light in colour and fluffy in texture. Sift in the flour and cornflour. Add the mixed fruit and combine to a soft dough. Roll into a fat log shape. Wrap and chill for 30 minutes.
Preheat oven to 170C/ 340F. Unwrap dough and slice into 10 rounds. Place on a greased baking sheet and bake for 20-25 minutes, until firm but without any colour.
Remove from oven. Sprinkle with caster sugar, leave on baking tray for 5 minutes then transfer to a wire rack  to finish cooling.
This recipe can be used with any dried or glace fruit you fancy, just chop well. Big pieces will make the dough difficult to slice and the finished biscuits are likely to break up. The biscuits can be kept for up to a week in an airtight container, not that they'll last that long! ;o)