Serves: 2
Cherry Shortbread
Prep Time
10 min.
Cooking Time
10 min.
Method
Indirect
Prep Time
10 min.
Cooking Time
10 min.
Method
Indirect
Ingredients
- 100g icing sugar, plus extra for dusting
- 200g plain flour, plus extra for dusting
- 50g cornflour
- 50g ground almonds
- 250g pack cold butter, cut into cubes
- 50g glace cherries, finely chopped
- 1/2 tsp almond extract
- 8 tbsp cherry jam, sieved
Instructions
- 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.
This indulgent shortbread recipe is cut into charming heart shapes and topped with cherry for the ultimate sweet treat!
Ingredients
- 100g icing sugar, plus extra for dusting
- 200g plain flour, plus extra for dusting
- 50g cornflour
- 50g ground almonds
- 250g pack cold butter, cut into cubes
- 50g glace cherries, finely chopped
- 1/2 tsp almond extract
- 8 tbsp cherry jam, sieved
