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Home » Biscuits

Cherry shortbread cookies with glacé cherries

17/05/2020 by Judith Leave a Comment

Cherry shortbread cookies are buttery shortbread biscuits made with chopped glacé cherries, also known as candied cherries.

A group of homemade shortbread biscuits.
Jump to Recipe Print Recipe

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.

Butter and sugar being mixed with a wooden spoon.

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.

Baking ingredients in a 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.

Unbaked biscuits on a baking tray.

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.
A group of homemade biscuits on a wire rack.

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 and poppy seed shortbread biscuits
    Lemon shortbread cookies with poppy seeds
    Cook Time1 Hours 35 Minutes
  • Lavender shortbread
    Lavender shortbread (lavender cookies)
    Cook Time1 Hours 35 Minutes
  • Walnut shortbread biscuits
    Walnut shortbread biscuits (wholemeal shortbread)
    Cook Time1 Hours 35 Minutes
  • Raisin and spice shortbread biscuits
    Fruit shortbread with mixed spice
    Cook Time1 Hours 30 Minutes
Cherry shortbread biscuits

Cherry shortbread cookies with glacé cherries

Cherry shortbread cookies are buttery shortbread biscuits made with chopped glacé cherries, also known as candied cherries.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Chilling time 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert, Snack, Teatime
Cuisine British
Servings 16
Calories 174 kcal

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

Note
  • The baking time indicated is based on baking in one batch. 
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 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.

Nutrition

Calories: 174kcalCarbohydrates: 22gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 71mgPotassium: 15mgFiber: 0.4gSugar: 9gVitamin A: 273IUCalcium: 4mgIron: 1mg
Keyword Biscuits, Cookies, Shortbread
Tried this recipe?Let us know how it was!

More Biscuits

  • A bowl of sugar with a wooden spoon.
    How to make caster sugar from granulated sugar
  • A stack of homemade biscuits with oranges behind.
    Chocolate orange shortbread biscuits (cookies)
  • Brandy snaps.
    Brandy snaps
  • Sweet potato cookies
    Sweet potato cookies (panellets)

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5 from 1 vote (1 rating without comment)

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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