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