This Russian Squares recipe is an old-fashioned favourite made with butter, syrup, sugar, flour and plenty of mixed dried fruit. Rich, buttery and generously studded with fruit, these delicious squares have a tender, melt-in-the-mouth texture similar to shortbread. Baked in a single tray, cut into neat squares and finished with a light sprinkling of caster sugar, they’re perfect for afternoon tea, Christmas baking or homemade food gifts.
For another sweet treat using Lyle’s Golden Syrup, try my German syrup cookies.
Lyle's Golden Syrup is a rich, golden-coloured syrup with a distinctive buttery and caramel‑like flavour, perfect for baking and cooking. This iconic British staple has been loved for over 100 years and adds a unique sweetness to your recipes.
Why You Will Love this Russian Squares Recipe
First of all, this recipe is straightforward and reliable, which makes it ideal for both confident bakers and beginners. There’s no creaming, no complicated steps, and no special equipment needed.
Another reason to love this recipe is its versatility. You can easily adapt the dried fruit, adjust the sweetness, or even serve it in different ways depending on the occasion.
These Russian Squares are a reminder that good baking doesn’t need to be complicated. With simple ingredients and a trusted method, you get good results.
Whether you make them for your family, package them as gifts, or serve them at a tea party, they fit effortlessly into almost any setting. And because they store well, they’re perfect for baking ahead.
Most of all, this recipe is worth keeping and passing on.
If you enjoy dependable, home-style baking, my classic carrot cake recipe is another favourite that follows the same straightforward approach.
Old-Fashioned Russian Squares Recipe
Ingredients
- 284 g salted butter 1¼ cup | 10 oz
- 284 g sugar 1⅓ cup | 10 oz
- 30 ml golden syrup 2 tablespoons | 1 oz
- 2 large eggs
- 510 g cake flour 4 cups | 18 oz
- 10 g baking powder 2 teaspoons | 0.35 oz
- 300 g mixed dried fruit 2 cups | 10.5 oz
- Caster sugar for sprinkling
Instructions
- Preheat your oven to 180°C / 350°F and line a rectangular baking tin.
- Using a mezzaluna, rock the blade over the dried fruit until finely chopped.
- In a saucepan, gently melt the butter, golden syrup and sugar together over low heat. Stir until combined.
- Remove from the heat and allow the mixture to cool slightly. This step is important, as it prevents the eggs from scrambling.
- Once coolish, beat in the eggs, one at a time, until fully incorporated.
- In a separate bowl, sift together the flour and baking powder. Add the dried fruit.
- Gradually add the butter mixture.
- Spread the mixture into the prepared tin to a depth of about 1 inch.
- Bake for 25–30 minutes, or until golden and set in the centre.
- While still warm, sprinkle generously with caster sugar, then allow to cool before cutting into squares.
Notes
Helpful Tools & Gadgets for Perfect Russian Squares
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Description: Accurately weigh your flour, sugar, and dried fruit for flawless, consistent tray bakes. |
Description: Perfect for gently melting butter or warming ingredients without scorching. |
Description: Quickly and safely chop nuts and dried fruit for your Russian Squares. |
Accurately weigh your flour, sugar, and dried fruit for flawless, consistent tray bakes.
Perfect for gently melting butter or warming ingredients without scorching.
Quickly and safely chop nuts and dried fruit for your Russian Squares.
Serving Suggestions
- Add to a cake stand for a tea party
- Wrap individually in cellophane for gifting
These Russian Squares look especially lovely served alongside a festive Ferrero Rocher wreath as part of a Christmas tea table or a delicious addition to a Christmas cookie platter with buttery Pecan Balls coated in icing sugar.
For a more generous dessert spread, serve these squares alongside homemade fudge and other small treats that are easy to share.
Storage Notes
- Store in an airtight container for up to 7 days.
Frequently Asked Questions about this Russian Squares Recipe
Yes, although the texture may change slightly.
A medium rectangular tray that allows a 1-inch depth is ideal.
No. The caster sugar finish is traditional and sufficient.
A curved, half-moon-shaped knife that rocks back and forth to quickly and evenly chop ingredients such as dried fruit, herbs and nuts. To learn more about the mezzaluna knife and its history, visit the Wikipedia article linked below.
Mezzaluna Knife
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