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Maggie Beer

Vino Cotto, Raisin, Ginger and Lemon Shortbread

Step 1: Preheat oven to 180⁰C.

Step 2: Line a baking tray with baking paper.

Step 3: Soak raisins in a small bowl with Vino Cotto and set aside.

Step 4: Combine butter, sugar, salt and vanilla extract in the bowl of an electric mixer and beat until well combined, but be careful not to over mix.

Step 5: Sift flour into the bowl and mix on a low speed until well combined.

Step 6: Stir in raisins and Vino Cotto mixture, lemon rind, crystallized ginger and lemon thyme.

Step 7: Transfer mixture to a lightly floured surface and divide into four equal parts. Take one part and place it between two sheets of baking paper and roll out to 2 millimetres thick. Chill in the fridge for at least 15 minutes to rest.

Step 8: Remove from the fridge and place on a prepared tray, removing the top sheet of baking paper.

Step 9: Bake for 8 minutes, or until golden. Allow to cool on tray before serving.


  1. 1/3 cup raisin finely chopped
  2. 20ml 1 tbspn Vino Cotto
  3. 250g unsalted butter cut into cubes, at room temperature
  4. 1/4 tspn sea salt
  5. 2 lemons with rinds grated
  6. 70g 1/3 cup crystallised ginger finely chopped
  7. 8g 1 tspn lemon thyme picked

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