Cherry shortbread cookies are buttery shortbread biscuits made with chopped glacé cherries, also known as candied cherries.
They are delicious served with a cup of tea or coffee, are perfect for adding to lunch boxes or to take on a picnic.
This shortbread recipe is simple to make and is ideal for bulk baking and freezing.
If you enjoy shortbread your might like to also try this recipe for lavender shortbread, make some lemon and poppy seed shortbread, walnut shortbread biscuits or fruit shortbread.
The quantities in this shortbread recipe will make about 16 biscuits.
Ingredients
- 175g butter - at room temperature so that it is soft enough to mix.
- 90g caster sugar
- 175g plain flour
- 50g cornflour - this helps to give the shortbread it's crunchy texture.
- 115g glacé cherries - use either glacé Morello cherries or glacé sweet cherries. Fresh cherries are not suitable for this recipe.
How to prepare
Place the butter and caster sugar into a bowl. Cream together using the back of a wooden spoon until the butter and sugar mixture is light and fluffy. Alternatively, the butter and caster sugar could be combined using a mixer or food processor.
Add the flour and cornflour to the bowl.
Rinse the cherries, dry with kitchen paper and cut into quarters. Add the cut cherries to the other ingredients in the bowl.
Mix all the ingredients and work the mixture by hand to form a ball of dough.
Roll out onto a pastry board or other suitable surface to a thickness of about 5 mm. Either form into small circles by hand or use a biscuit cutter. Place on a non-stick baking parchment on a metal baking sheet.
Chill for at least 30 minutes before baking.
To bake
Bake at gas mark 2, 150oC, 300oF until they start to turn golden at the edges (about 20 minutes) but check regularly. Turn the tray part way through the cooking time so that the shortbread bakes evenly.
Leave the cooked shortbread on the tray for about 5 minutes before transferring to a wire rack to cool.
For an Aga, place the tray on the grid on the floor of the roasting oven, with the cold plain shelf on the second set of runners.
To store
- Store the shortbread biscuits in an airtight container for up to two days.
- If you wish to keep them any longer it is better to freeze them.
Tips
- While cherry shortbread could be made using margarine instead of butter, I recommend a type which aims to resemble the flavour of butter for maximum flavour.
- Chill before baking so that the biscuits do not spread while in the oven.
Other shortbread recipes
- Lemon shortbread cookies with poppy seeds1 Hours 35 Minutes
- Lavender shortbread (lavender cookies)1 Hours 35 Minutes
- Walnut shortbread biscuits (wholemeal shortbread)1 Hours 35 Minutes
- Fruit shortbread with mixed spice1 Hours 30 Minutes
Cherry shortbread cookies with glacé cherries
Ingredients
- 175 g butter softened
- 90 g caster sugar
- 175 g plain flour (all purpose flour)
- 50 g cornflour
- 115 g glacé cherries
Instructions
To prepare
- Cream the butter and sugar together in a large bowl.
- Add the flour and cornflour to the butter and sugar.
- Rinse the cherries, dry with kitchen paper and cut into quarters. Add to the bowl with the other ingredients.
- Mix with a wooden spoon and then form the dough into a single mass using your hands.
- Roll out the dough on a pastry board to a thickness of about 5mm.
- Form biscuit shapes either by hand or using a biscuit cutter and place on non stick baking parchment on a baking tray.
- Chill for a minimum of 30 minutes before baking.
To bake
- Bake at 150°C, 300°F, gas mark 2 until the edges just start to turn golden (about 20 minutes). Turn the tray around part way through the cooking time so that they bake evenly.
- Leave to cool on the tray for about 5 minutes and then transfer to a wire rack to cool.
Notes
- The baking time indicated is based on baking in one batch.
- Store the shortbread biscuits in an airtight container for up to two days.
- If you wish to keep them any longer it is better to freeze them.
- While this shortbread could be made using margarine instead of butter, if using margarine, I recommend a type which aims to resemble the flavour of butter for maximum flavour.
- Chill before baking so that the biscuits do not spread while in the oven.
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