- 115g unsalted butter (at room temperature)
- 55g caster sugar, plus extra for dusting (optional)
- Few drops vanilla extract
- 175g plain flour
- 75g glacé cherries, quartered
Pre-heat the oven to 170C/150C Fan/Gas 3. Line the base of a 20cm shallow, square cake tin with a sheet of baking paper.
Cut the butter into squares and put in a mixing bowl with the sugar and vanilla. Stir with a wooden spoon until evenly mixed. Sift in the flour and mix with your fingertips until the dough starts to come together.
Gather into a ball, then roll out to a 20cm square. Put in the prepared tin and prick with a fork. Arrange the cherries on top to make six lines, pressing them in lightly.
Bake for about 35-40 minutes. Mark into fingers while hot, then leave to cool for 20 minutes.
Remove from the tin to finish cooling on a rack. Dust lightly with caster sugar, if liked, then gift wrap or store in an airtight container.