Preheat oven to 170oC. Grease two 12-hole mini muffin pans (1/2 tbs capacity).
Combine sieved flours, lemon rind, sugar and salt in a bowl. Rub in butter and knead gently until a smooth dough forms.
Spoon 1 level tablespoon of mixture into 1 hole. Make a hole in the centre with your finger and press gently to sides. Spoon 1 tsp of fruit mince into the hole. Repeat with remaining shortbread mixture and fruit mince.
Bake for 12 to 15 minutes or until shortbread is light golden. Remove from oven. Stand in pan for 5 minutes before moving to a wire rack to cool completely.
Serve dusted with icing sugar.