Cherry shortbread Recipe

Cherry shortbread

Ingredients

  • 100g icing sugar, plus extra for dusting
  • 200g plain flour, plus extra for dusting
  • 50g cornflour
  • 50g ground almonds
  • 250g pack cold butter, cut into cubes
  • 50g glace cherries, finely chopped
  • ½ tsp almond extract
  • 8 tbsp cherry jam, sieved

Instructions

  1. Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glace cherries and almond extract, and bring together to form a dough.
  2. Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
  3. Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.
Prep. Time: 15 minutes
Cook Time: 15 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Cakes & Bakes
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