Monday, 14 November 2011

Recipe: Cherry Shortbread

Ingredients - makes 8 portions


200g softened butter
125g sugar
250g plain flour
50g cornflour
60g glace cherries, quartered
1 tsp vanilla essence

Method -

Preheat the oven to 170c.

Grease a 23cm flan tin with melted butter or olive oil.

In a bowl or mixer beat together the butter and sugar and vanilla essence until smooth.

Add in the flour and cornflour and rub in by hand or mix slowly in the mixer the mixture resembles breadcrumbs.

Turn out onto a lightly floured surface and knead gently to form a firm dough.

If the dough becomes to sticky cover with cling-film and place in the fridge for a few minutes.

Divide the dough in half and roll out two circles just large enough to cover the base of your flan tin.

Put one circle in the bottom of the tin and press down so that it covers the base.  Prick the dough all over with a fork to prevent the dough rising.

Sprinkle over the glace cherry quarters then cover with the remaining circle of dough.  Press down well to remove any air pockets and prick all over with a fork.

Place in the centre of the oven and bake for around 40 to 50 minutes until the shortbread has started to brown and feels firm to the touch.

Allow to cool for around 30 minutes before removing from the tin and placing on a wire cooling rack.  Before it cools completely cut into eight triangles and dust with some icing sugar.

Make a big mug of tea, and enjoy.

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