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Stack of three Cherry Shortbread biscuits with more in the background
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Cherry Shortbread

Buttery round shortbread biscuits full of cherries.
Prep Time15 mins
Cook Time25 mins
Chilling time30 mins
Total Time1 hr 10 mins
Course: Teatime
Cuisine: British
Keyword: shortbread, teatime
Servings: 20
Author: [email protected] Cooks


  • 200 g butter at room temperature
  • 100 g caster sugar
  • 300 g plain/all-purpose flour
  • Pinch of salt
  • 120 g glacé cherries, quartered



  • Line 2 baking sheets with a silicone baking mat or magic line
  • Quarter the cherries
    120 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 hands
    200 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 minutes
    120 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.