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

——————————————————————————————–

Method:

  • 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 and caster sugar.
  • 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.

 

Variations:

  • 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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4 Comments (+add yours?)

  1. David
    Apr 22, 2012 @ 13:33:48

    It states 113g of castor sugar and extra for dusting, but there is no mention of castor sugar in the method only the extra for dusting.
    I take it the 113g is for the main mix, I added it anyway and it tasted good

    Reply

  2. Kelly Winter
    Aug 03, 2013 @ 19:24:02

    i also noticed the mistake with the sugar, would have tasted bland if i hadn’t noticed!

    Reply

  3. Clare Louise Godley
    Jan 10, 2015 @ 11:26:00

    it does mention the sugar, it says add chopped cherries and castor sugar…..

    Reply

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