Featured Recipe: Cherry Shortbread

In the last few days up to Christmas on this blog we’ll  feature a different recipe each day, either something to complement your Christmas Dinner or something sweet for a naughty treat!
How’re all your foodie preparations going out there in cyberspace?

All Butter Cherry Shortbread

Makes 16-20 pieces:

340g  (12 ozs) Plain Flour

227g  (8 ozs) butter

113g  (4 ozs) castor sugar + extra for dusting

85g (3 ozs) chopped glace cherries



  • Preheat oven to 170°C (325°F /  GM3-4)
  • Lightly grease shallow baking tray and line with parchment.
  • Sieve flour into bowl and add chopped up butter pieces.
  • Rub butter into flour until mixture resembles fine breadcrumbs.
  • Add chopped cherries.
  • Draw mixture together to form a ball and knead very lightly using floured hands until smooth.
  • Press mixture into baking tray and prick all over with a fork.
  • Bake in the centre of the oven for 35-40 mins or until the colour of straw and shortbread is firm to touch.
  • Remove from oven and leave until lukewarm.
  • Dust with castor sugar, shaking tray until all shortbread is covered.
  • Shake off any surplus sugar and cut into pieces.
  • Leave to cool on wire rack.

You might like to try this:

  • You can use chocolate chips, or chopped crystallised ginger pieces instead of cherries.
  • You can dip one end of each shortbread piece in melted chocolate to make them an extra treat.

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