Shortbread "Flatbreads" with Ruby Chutney

Crispy shortbread triangles are capped with a four-fruit chutney in this dessert recipe.

Prep Time:
40 mins
Additional Time:
10 mins
Total Time:
50 mins
15 servings


  • 1 cup all-purpose flour

  • ¼ cup white whole wheat flour or whole wheat flour

  • 3 tablespoons granulated sugar (see Tips)

  • ¼ cup chilled butter, cut up

  • ¼ cup chilled 60 to 70% tub-style vegetable oil spread

  • ¾ cup fresh cranberries

  • ¼ cup dried tart cherries

  • 3 tablespoons packed brown sugar (see Tips)

  • 2 tablespoons red wine vinegar or balsamic vinegar

  • 2 tablespoons pomegranate juice or cranberry juice

  • ½ cup fresh or frozen unsweetened red raspberries

  • ¼ cup finely chopped pecans, toasted


  1. Preheat oven to 375 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.

  2. Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.

  3. Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.

  4. In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.

  5. Serve chutney atop shortbreads and sprinkle with pecans.


Tips: We do not recommend sugar substitutes for this recipe.

To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.

Nutrition Facts (per serving)

131 Calories
7g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 15
Serving Size 2 flatbreads and 1 tablespoon chutney
Calories 131
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 1g 3%
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 8mg 3%
Vitamin A 303IU 6%
Vitamin C 1mg 1%
Folate 25mcg 6%
Sodium 54mg 2%
Calcium 9mg 1%
Iron 1mg 3%
Magnesium 5mg 1%
Potassium 46mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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