Cherry Shortbread Squares

Traditional Scottish shortbread from the 12th century. The "Short" comest from the high butter content which creates a 'short' crumbly texture.

l love shortbread and it has been extremely popular on my website so I decided to make some with glace cherries. This is quite an old fashioned combination for shortbread but it really works.

They are perfect with a cuppa and would adorn any afternoon tea.

I have lots of flavours of shortbread on my blog from chocolate, ginger, lemon, raspberry to apricot and almond to name a few!!

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Start by lining two baking trays with baking parchment.

In a stand mixer cream the butter and sugar until light and fluffy.

Add the flour and cornflour gradually to the butter mixture until it comes together as a soft dough.

Add the cherries and mix.

Then on a floured surface roll the dough out to ½cm thickness and cut out the biscuits with a 6cm square cutter.

Place the biscuits onto the prepared trays and

then chill in the fridge for at least 30 minutes.

Preheat oven to 180°C (160°C fan). Bake for 20 minutes.

Remove from oven and sprinkle with some extra caster sugar. Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack.

Cherry Shortbread Squares

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 20 minutes

INGREDIENTS

200g unsalted butter, softened

100g caster sugar

200g plain flour

100g cornflour

150g glacé cherries, quartered

Extra Caster Sugar for decoration.

METHOD

1. Line two baking trays with baking parchment.

2. In a stand mixer cream the butter and sugar until light and fluffy.

3. Add the flour and cornflour gradually to the butter mixture until it comes together as a soft dough. Add the cherries and mix again.

4. On a floured surface roll the dough out to ½cm thickness and cut out the biscuits with a 6cm square cutter.

5. Place the biscuits onto the prepared trays and

   then chill in the fridge for at least 30 minutes.

6. Preheat oven to 180°C (160°C fan).

7. Bake for 20 minutes.

8. Remove from oven and sprinkle with some extra caster sugar.

9. Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

Any shaped cutter can be used but I chose a square 6cm cutter.

The shortbread freezes well for up to 3 months.