Cherry Shortbread
Buttery round shortbread biscuits full of cherries.
Servings: 20
Ingredients
- 200 g butter at room temperature
- 100 g caster sugar
- 300 g plain/all-purpose flour
- Pinch of salt
- 120 g glacé cherries, quartered
Equipment
Instructions
Preparation:
- Line 2 baking sheets with a silicone baking mat or magic line
- Quarter the cherries120 g glacé cherries,
For the Cherry Shortbread:
- In a food processor, blitz the butter, sugar, flour and pinch of salt until the mixture begins to clump together. The mixture won't be a solid lump so pull it together with your hands200 g butter, 300 g plain/all-purpose flour, Pinch of salt, 100 g caster sugar
- Add the cherries and mix in with a spoon or your hands. Divide the mixture into two and roll each half into a log about 4cm in diameter. Put each end in a a small glass to keep the round shape.Cool in the fridge for at least 30 minutes120 g glacé cherries,
- Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
- Take each log of dough and cut into slices, about ½ cm (¼ inch) thick
- Bake the shortbread for 25-30 min or until barely golden
- Cool on the baking sheet for 10 minutes then move to a wire cooling rack
- Store in an airtight tin in a cool place for up to a week.