Cherry shortbread

Cherry shortbread

This will keep for two weeks in an airtight container, so you can make it well ahead of Christmas Day.

By , 21 September 2015
Cherry shortbread
  • Ready in: 70 mins
  • Serves: 10
  • Price: 11p per serving
Nutritional Info
Each 38g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 787KJ 188KCAL
of your reference intake.
Typical energy values per 100g: 2071kJ/495kcal.
  • 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.