Posted by: braddenvillage | May 8, 2011

Cherry Shortbread

Cherry Shortbread.

Ingredients:

225g (8oz) Plain flour      225g (8oz) Butter, at room temperature

100g (4oz) Icing sugar (plus extra to dredge)

100g (40z) Cornflour

175g (6oz) natural colour glace cherries, rinsed, drained and chopped

Preparation time: 15 mins Cooking time – 40 – 50 minutes (I usually find 30 – 40 more likely)

Oven: 160 degrees C, 325 degrees F, Gas Mark 3 (If you have a fan oven I’d reduce the temperature by 10 degrees)

What to do:

1. Sift together the flour, icing sugar and cornflour.

2. Beat the butter until it is soft (The secret to good shortbread is the butter. The better the butter the better the shortbread)

3. Gradually beat in the flour, cornflour, icing sugar mixture to the butter.

4. Stir in the chopped cherries and mix to a firm dough

5. Knead the dough in the bowl until it is smooth

6. Press the dough into a greased and floured 28 X 18 cm (11 X 7 inch) baking tin, and smooth the top.

7. Prick the top of the shortbread all over with a fork

8. Bake in a pre-heated oven for 40 – 50 mins… The hotter the oven the shorter the time, so I’d check after 30 mins.

9. The shortbread should be a light gold colour. The darker the colour the “shorter” the shortbread.

10. Cut the shortbread into fingers and dredge with icing sugar.

11. Leave in tin to cool.

Makes about 20 and last about 5 mins!


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