Today we are going to be making cherry shortbread biscuits! These are perfect for a long-term snack, as they will keep for at least 2 weeks in an airtight container.
· 115g unsalted butter (at room temperature)
· Few drops vanilla extract
· 175g plain flour
· 75g glacé cherries, quartered
1. Pre-heat the oven to 170C/150C Fan/Gas 3 and line the base of a 20cm shallow, square cake tin with a sheet of baking paper.
2. Then, cut the butter into squares and put into a mixing bowl with the sugar and vanilla. Stir with a wooden spoon until evenly mixed. Sift in the flour and mix everything together with your fingertips until the dough starts to come together.
3. Gather everything into a ball and roll out into a 20cm square. Put in the prepared tin and prick with a fork. Arrange the cherries on top to make six lines, and press them in lightly.
4. Bake for 35-40 minutes. Lightly dent the shortbread into fingers with a knife while hot, then leave to cool for 20 minutes.
5. After moderately cooled, remove your biscuits from the tin to finish cooling on a rack. After fully cooled, eat! Or enjoy them later and store them in an airtight container.
We hope you love this yummy recipe, it’s great to share with all the family!