This indulgent shortbread recipe is cut into charming heart shapes and topped with cherry for the ultimate sweet treat!
Set up the barbecue for baking (in-direct method) at a medium heat.
Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and then rub in the butter until smooth. Stir in the chopped glace cherries and almond extract and bring it all together to form a dough.
Roll out on a lightly floured surface, then stamp out biscuits using a heart shaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to a Weber Style Grill Pan lined with parchment paper and bake (in-direct method) on a medium heat for 8-10 minutes until just pale golden.
Using an upturned bottle top, or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the barbecue for 2 minutes. Cool on a wire rack, before dusting with icing sugar to serve.
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