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.
Ingredients
Instructions
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
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.