Recipes
Cherry shortbread
This will keep for two weeks in an airtight container, so you can make it well ahead of Christmas Day.
This will keep for two weeks in an airtight container, so you can make it well ahead of Christmas Day.
(120 votes)
Cook: 1 Hour 10 Mins
Serves: 10
Price: 11p per serving
Nutritional Information
Each 38g serving contains
Energy
787kj
188kcal
787kj
188kcal
9%
Fat
9.7g
9.7g
High
14%
14%
Saturates
6g
6g
High
30%
30%
Sugars
11g
11g
High
12%
12%
Salt
0g
0g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
2071kj/495kcal
Typical energy values per 100g:
2071kj/495kcal
Ingredients
115g unsalted butter (at room temperature)
55g caster sugar, plus extra for dusting (optional)
Few drops vanilla extract
175g plain flour
75g glacé cherries, quartered
Method
1
Pre-heat the oven to 170C/150C Fan/Gas 3. Line the base of a 20cm shallow, square cake tin with a sheet of baking paper.
2
Cut the butter into squares and put in a mixing bowl with the sugar and vanilla. Stir with a wooden spoon until evenly mixed. Sift in the flour and mix with your fingertips until the dough starts to come together.
3
Gather into a ball, then roll out to a 20cm square. Put in the prepared tin and prick with a fork. Arrange the cherries on top to make six lines, pressing them in lightly.
4
Bake for about 35-40 minutes. Mark into fingers while hot, then leave to cool for 20 minutes.
5
Remove from the tin to finish cooling on a rack. Dust lightly with caster sugar, if liked, then gift wrap or store in an airtight container.