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Sienna Shortbread Tartlets

Makes 24


  • 2 cups plain flour
  • 3/4 cup cornflour
  • 1/4 cup rice flour
  • 2 tablespoon caster sugar
  • pinch salt
  • 250g Australian unsalted butter, chopped
  • 2/3 cup caster sugar, extra
  • 2 tablespoons water
  • 2 tablespoons Australian thickened cream
  • 1 1/2 cups roasted mixed nuts, roughly chopped
  • 2 tablespoons chopped glace ginger
  • 1/2 cup dried apricots, chopped
  • 50 g finely chopped dark chocolate
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
Download Recipe (PDF)


  2. 1. Sift flours and combine with salt and sugar. Rub in butter until evenly dispersed and lightly press together to form a dough.
  3. 2. Place between two sheets of greaseproof paper and roll out to 1cm thickness. Refrigerate for 15 minutes before cutting with a fluted 7cm round cutter.
  4. 3. Press circles into lightly buttered patty pans and prick a few times with a fork. Bake at 200°C for 15 minutes or until lightly golden. Allow to cool on a wire rack.
  6. 1. Combine sugar and water in a small saucepan, stirring occasionaly until sugar dissolves. Allow to simmer, without stirring, for 3 minutes.
  7. 2. Remove from heat and stir through remaining ingredients until well combined. Spoon into shortbread cases.  Serve.
  8. NOTE:
  9. Tartlets may be made up to 2 days in advance and stored in an air tight container.
  10. Shortbread pastry can also be prepared using a food processor. Combine all dry ingredients together in the food processor. Gradually add butter and pulse until the mixture is well combined and forms a ball.

Nutritional Information

Nutrients per serve:
Energy (kj) 1028
Protein (g) 4
Fat, Total (g) 15
Carbohydrates (g) 24
Sodium (mg) 0
Calcium (mg) 16
Iron (mg) 0


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