Cherry Shortbread

Yield: 25 Pieces

Ingredients

120 g Unsalted Butter, softened

60 g Castor Sugar

1 g Salt

180 g Plain Flour

30 g Ground Almond

130 g Glaced Cherry (or Dry Cranberries - wash/soak before use)

Instructions

1. Preheat Oven to 160 °C.

2. Using a paddle attachment, cream unsalted butter and castor sugar on medium speed until light and fluffy.

3. Add in dry ingredients and mix until dough is formed on speed 1.

4. Stop the mixer and add in glaced cherries. Mix gently with hand to avoid bursting the cherries.

5. Remove dough from mixer and press into a rectangular metal tin. Rest the dough in the fridge for approximately 45 min.

6. Slice dough into 1 cm thickness and lay on a baking tray with baking parchment.

7. Bake at 170 °C (top and bottom heat only, no fan) for 15 min.

Adapted from: BITC